From: Mixologist Josh Pearson, Sepia, Chicago. Yield: 1 serving.

1.5 oz. Campo De Encanto Pisco
1 oz. Spiced Persimmon Gomme (recipe follows)
1 oz. lemon juice
dash of absinthe
dash of orange bitters
as needed for garnish, grated nutmeg

Spiced Persimmon Gomme:
6 persimmons
1 Tbsp. gum arabic
pinch of cinnamon
pinch of powdered ginger
pinch of ground cloves
as needed, white sugar

Shake all ingredients in shaker and strain into chilled cocktail glass. Garnish with freshly grated nutmeg.

For gomme: Dissolve 1 Tbsp. gum arabic in hot water and leave for 24 hours. Peel and chop 6 persimmons. Bring to a boil with gum solution and an additional cup of water, a pinch of cinnamon, powdered ginger and a pinch of ground cloves. Simmer until fruit is broken down (approximately 20 minutes). Pass through the fine strainer and dissolve in it an equal volume of fine white sugar. Bottle and store in the refrigerator for 1-2 weeks.

PHOTO: COURTESY OF SEPIA