Directions:

• 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.