Ingredients
30ml
Rum Light White
30ml
Persimmon Liqueur
50ml
Persimmon Pulp
10ml
Lemon Juice
10ml
Persimmon Syrup
10ml
Persimmon Juice
100ml
Ice
Persimmon

14% Alcohol By Volume
28 Proof
1.5 Standard Drinks
Method
  1. Add ice to blender.
  2. Add all ingredients to blender.
  3. Blend until very smooth.
  4. Pour into glass.
  5. Garnish with diospyros kaki.
  6. Flavourful
Served
Blended
Cold
Poco Grande
250ml, 8oz, 25cl
Also See:Frozen DaiquiriDaiquiriFrozen StyleDaiquiri ShakenTraditional Daiquiri
Rum Light White - Light rums also referred to as silver or white are distilled alcoholic made from sugarcane have very little flavor aside from a general sweetness and clear liquid.
Rum Light White
Persimmon Liqueur - Persimmon liqueur or Diospyros Kaki liqueur made with a grain spirit includes persimmon pulp hibiscus cinchona bark gentian root rhubarb root ginger.
Persimmon Liqueur
Persimmon Pulp - Diospyros kaki also called persimmon cut and mashed into a pulp.
Persimmon Pulp
Lemon Juice - Juice of the lemon is about 5 to 6 percent citric acid with a pH of around 2.2 giving it a sour taste.
Lemon Juice
Persimmon Syrup - Diospyros Kaki Syrup also called Persimmon syrup made with sugar water and cooked until thick.
Persimmon Syrup
Persimmon Juice - Juice from the Diospyros Kaki fruit also called Persimmon juice.
Persimmon Juice
Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.
Ice
Persimmon - Diospyros kaki also called persimmon or Oriental persimmon is the most widely cultivated species of the genus Diospyros. Although its first published botanical description was not until 1780 the kaki is among the oldest plants in cultivation known for its use for more than 2000 years.
Persimmon

Persimmon Daiquiri Frozen is flavourful full bodied cocktail at 1.5 standard drinks. Blended with 30ml rum light white and 30ml persimmon liqueur with 50ml persimmon pulp as well as 10ml lemon juice including 10ml persimmon syrup also 10ml persimmon juice together with 100ml ice and best with vegetable and vegetarian dishes. Just add ice to blender then add all ingredients to blender and blend until very smooth. Pour into glass and garnish with diospyros kaki and served in a poco grande glass cold.

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