World's First and Only Persimmon Rum Liqueur
The Tale of the PERI`S Liqueur: A Fusion of Tradition and Innovation
In a fertile plain on a family farm, the abundant wild persimmons growing there led to farming them. The vibrant flavor and health benefits of persimmons led to creating Peri’s Persimmon Rum Liqueur. This product captures the essense of the fruit, and serves as a versitile addition to kitchens and bars, embodying the gifts of the land, joy de vie and a commitment to sustainability.
The Creation Process
The creation of PERI’S Persimmon Rum Liqueur began with carefully crafting a fine rum from sugarcane molasses, distilled in small batches using traditional copper pot stills to produce a pure, fragrant spirit. Into this exquisite rum, hand-selected persimmons were added, allowing their sweet and spicy notes to gently infuse at ambient temperature. The family patiently oversaw this delicate process, ensuring the rum fully captured the persimmons’ vibrant character.
After the flavors harmoniously combined, the infused rum was meticulously filtered to achieve exceptional clarity and purity. The refined spirit was then blended with artisanal touches of golden honey, spring water, and select ingredients, enriching the liqueur’s taste and mouthfeel. Each batch is carefully tasted for quality by the Rum Master before bottling, ensuring every bottle meets our exacting standards.
Finally, this lovingly crafted blend was bottled at our family facility, ready to be enjoyed as a tribute to patience, tradition, and the natural sweetness of persimmons.
The rum was full of antioxidants, thanks to the persimmons, and its flavor was a delightful blend of spicy and sweet notes. It was a spirit that celebrated the unique character of the persimmon and the rich heritage of the farm where it was born.
Sharing the Legacy
Drinks
Peri’s Rum Sour
Ingredients:
- 2 oz Peri’s
- 1 oz freshly squeezed lemon juice
- 3/4 oz simple syrup
- 1 egg white (optional, for a frothy texture)
- Ice
- Lemon twist or persimmon slice for garnish
Instructions:
Shake Without Ice: In a cocktail shaker, combine the persimmon liqueur, lemon juice, simple syrup, and egg white (if using). Shake vigorously for about 15 seconds.
Shake With Ice: Add ice to the shaker and shake again until well chilled.
Strain and Serve: Strain the mixture into a chilled coupe or rocks glass.
Garnish: Garnish with a lemon twist or a slice of persimmon.
Enjoy: Sip and enjoy this refreshing and slightly tart cocktail.
Peri’s Rum Sour
Ingredients:
- 2 oz Peri’s
- 1 oz freshly squeezed lemon juice
- 3/4 oz simple syrup
- 1 egg white (optional, for a frothy texture)
- Ice
- Lemon twist or persimmon slice for garnish
Instructions:
Shake Without Ice: In a cocktail shaker, combine the persimmon liqueur, lemon juice, simple syrup, and egg white (if using). Shake vigorously for about 15 seconds.
Shake With Ice: Add ice to the shaker and shake again until well chilled.
Strain and Serve: Strain the mixture into a chilled coupe or rocks glass.
Garnish: Garnish with a lemon twist or a slice of persimmon.
Enjoy: Sip and enjoy this refreshing and slightly tart cocktail.
Peri’s Rum Sour
Ingredients:
- 2 oz Peri’s
- 1 oz freshly squeezed lemon juice
- 3/4 oz simple syrup
- 1 egg white (optional, for a frothy texture)
- Ice
- Lemon twist or persimmon slice for garnish
Instructions:
Shake Without Ice: In a cocktail shaker, combine the persimmon liqueur, lemon juice, simple syrup, and egg white (if using). Shake vigorously for about 15 seconds.
Shake With Ice: Add ice to the shaker and shake again until well chilled.
Strain and Serve: Strain the mixture into a chilled coupe or rocks glass.
Garnish: Garnish with a lemon twist or a slice of persimmon.
Enjoy: Sip and enjoy this refreshing and slightly tart cocktail.
Deserts
Peri’s Rum Cake
Ingredients
Cake:
- 1 cup chopped pecans or walnuts
- 1 package yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup Peri’s Liqueur
Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Peri’s Liqueur
Instructions
Cake:
Prepare the Pan:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch Bundt pan.
Sprinkle the chopped pecans or walnuts evenly in the bottom of the pan.
Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, vegetable oil, and rum.
Beat on medium speed for about 2 minutes, until smooth and well blended.
Bake the Cake:
Pour the batter over the nuts in the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Invert the Cake:
Invert the cake onto a serving plate. Do not remove the pan yet.
Glaze:
Prepare the Glaze:
In a medium saucepan, melt the butter.
Stir in the water and sugar, and bring to a boil over medium heat.
Reduce the heat and simmer for 5 minutes, stirring constantly.
Remove from heat and stir in the rum.
Glaze the Cake:
Slowly pour the hot glaze over the cake while it is still in the pan. The glaze will soak into the cake.
Let the cake sit for at least 30 minutes to absorb the glaze.
Carefully remove the pan from the cake.
Serving
Once the cake is fully cooled and the glaze is absorbed, slice and serve.
This cake is best enjoyed after it has sat for a few hours or overnight, allowing the flavors to meld together.
Enjoy your Peri’s Liqueur Cake!
Peri’s Rum Cake
Ingredients
Cake:
- 1 cup chopped pecans or walnuts
- 1 package yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup Peri’s Liqueur
Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Peri’s Liqueur
Instructions
Cake:
Prepare the Pan:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch Bundt pan.
Sprinkle the chopped pecans or walnuts evenly in the bottom of the pan.
Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, vegetable oil, and rum.
Beat on medium speed for about 2 minutes, until smooth and well blended.
Bake the Cake:
Pour the batter over the nuts in the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Invert the Cake:
Invert the cake onto a serving plate. Do not remove the pan yet.
Glaze:
Prepare the Glaze:
In a medium saucepan, melt the butter.
Stir in the water and sugar, and bring to a boil over medium heat.
Reduce the heat and simmer for 5 minutes, stirring constantly.
Remove from heat and stir in the rum.
Glaze the Cake:
Slowly pour the hot glaze over the cake while it is still in the pan. The glaze will soak into the cake.
Let the cake sit for at least 30 minutes to absorb the glaze.
Carefully remove the pan from the cake.
Serving
Once the cake is fully cooled and the glaze is absorbed, slice and serve.
This cake is best enjoyed after it has sat for a few hours or overnight, allowing the flavors to meld together.
Enjoy your Peri’s Liqueur Cake!
Peri’s Rum Cake
Ingredients
Cake:
- 1 cup chopped pecans or walnuts
- 1 package yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup Peri’s Liqueur
Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Peri’s Liqueur
Instructions
Cake:
Prepare the Pan:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch Bundt pan.
Sprinkle the chopped pecans or walnuts evenly in the bottom of the pan.
Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, vegetable oil, and rum.
Beat on medium speed for about 2 minutes, until smooth and well blended.
Bake the Cake:
Pour the batter over the nuts in the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Invert the Cake:
Invert the cake onto a serving plate. Do not remove the pan yet.
Glaze:
Prepare the Glaze:
In a medium saucepan, melt the butter.
Stir in the water and sugar, and bring to a boil over medium heat.
Reduce the heat and simmer for 5 minutes, stirring constantly.
Remove from heat and stir in the rum.
Glaze the Cake:
Slowly pour the hot glaze over the cake while it is still in the pan. The glaze will soak into the cake.
Let the cake sit for at least 30 minutes to absorb the glaze.
Carefully remove the pan from the cake.
Serving
Once the cake is fully cooled and the glaze is absorbed, slice and serve.
This cake is best enjoyed after it has sat for a few hours or overnight, allowing the flavors to meld together.
Enjoy your Peri’s Liqueur Cake!
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