.75 oz Lemon Juice
.25 oz Persimmon Syrup*
.75 oz Cointreau
.75 oz Laird’s Bonded Applejack
.75 oz Wheat Whiskey (Aaron uses Cedar Ridge 100% Wheat)
Aaron Alvarez /// Big Bar /// Los Feliz
*Persimmon Syrup: Peel and Cut 5 persimmons into 4ths. Boil in Saucepot with 1 quart of water, 16oz Brown Sugar, 2 Cinnamon Sticks, 4-5 Leaves of Sage, and Freshly grated Nutmeg for 20 minutes. Allow to cool removing sage and cinnamon. Put contents into food processor until an even consistency is achieved. Bottle and refrigerate *Permsimmon Fruit Roll-Up: Dehydrate Persimmon Puree and cut into triangles. Roll triangles into small tubes. Combine all ingredients into a tin, Shake Vigorously and Fine Strain into a Coupe. Garnish with Persimmon Fruit Roll-Up* on Bamboo Pick.
The Lazy Dazy was one of those inspired moments that come successfully few and far between. I came up with the idea in my head for a 100% Wheat Whiskey, Bonded Applejack, citrus cocktail , and when I took the idea to the bar it only took me 4 or 5 variations before I had specs that I really liked. It is super rare for me to have success with something really great so quickly. I loved the ¾ oz all the way down version. I was so happy that I went around tasting as many people as I could on my latest creation. I didn’t stop smiling the rest of the day. It was a beautiful day in our quaint Los Feliz Village, and so that is where the name came from. The Persimmon Syrup came later. I knew I needed one more dimension to really take this drink to the next level. So when I saw a recipe for Persimmon Puree I thought I could easily turn that into a syrup. Once I added that in the drink was done. People love it and that is what it is all about.