Peel and chop two ripe Fuyu persimmons and place them in a blender. Blend until smooth. Add maple syrup and fresh lemon juice. Pulse a for a minute.
Place a saucepot over med-high heat and the persimmons mix of maple syrup, freshly squeezed lemon juice, and 1 tablespoon of water into the pot.
Add a stick of cinnamon, a single star anise pod, three cardamom pods, and six pieces of crystallized ginger. Bring the mixture to a low boil. Remove from heat, cover with a tight-fitting lid, and allow the mixture to steep for 15 minutes.
Remove the cinnamon stick, star anise pod, and cardamom pods.
Pour the mixture into a blender and blend until smooth.
Chill the mixture in the fridge for 10-15 minutes. This persimmon mixture can be made ahead.
Pour the persimmon mixture into a cocktail shaker over ice, and add rye whiskey and orange bitters.
Secure the lid and shake vigorously for 30 seconds.
Strain into two coupes glasses and top with Oakwood tonica, and give each glass a gentle stir with a bar spoon.
Garnish with a star anise pod and a cinnamon stick.
Serve.