**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.

Well, folks, it’s persimmon season again. And if you know me at all, you know I love putting those cute orange tree tomatoes into beverages as much as I can while they’re available. Furthermore, I really felt like it was time to make a hot toddy with them, but I decided we should do it with Exotico Tequila Reposado. That’s right: HOT TEQUILA. Let’s do this.

Persimmons make for a really lovely simple syrup, and this one is made with cinnamon, anise, fresh citrus, and light agave syrup; flavors that blend so beautifully with the oakey, vanilla-spice flavors of the Reposado (this stuff is aged in old bourbon barrels!).

SPICED PERSIMMON TEQUILA TODDY

Makes one serving.

• 4 ounces hot water

• 2 ounces Exotico Tequila Reposado

• 1/2 ounce lemon juice

• 1/2 ounce Spiced Persimmon Syrup

  • 2 fuyu persimmons, de-stemmed and chopped

  • 1/2 cup light agave syrup

  • 1/4 cup water

  • 1/4 cup orange juice

  • 1 cinnamon stick

  • 1 anise seed pod

• 1 black tea bag

• 3 drops chocolate bitters

• 1/2 tablespoon agave syrup, for rimming

• 1 tablespoon dark cocoa powder

  • 1 slice persimmon + 1 anise seed pod for garnish

    To make the Spiced Persimmon Syrup:

    • Combine all ingredients in a small saucepan over medium high heat, bring to a boil, then lower heat to a simmer and cook for 8-10 minutes until persimmons are nice and soft. Remove from heat and allow to cool completely, then strain into an airtight container and store for up to 2 weeks in the fridge.

      To make the cocktail:

    • Start by steep teabag in 4 ounces of hot water for around 2-3 minutes. Prep your hot toddy mug by dipping the rim in agave syrup and then rolling it in cocoa powder to rim it. Add tequila, lemon juice, and syrup to mug, and then top with prepared tea. Add bitters, then garnish. Dust the whole thing with a quick shake of cocoa powder.

I feel like there maybe some skepticism about hot tequila. People might cock their heads to the side like the above judgey owl. But I’m telling you: it’s delicious. It’s the perfect toasty, spicy cocktail to warm up your cold fingers (and belly) on those chilly autumn evenings.

And frankly, it’s a perfect little beverage to serve for Thanksgiving. Turkey or no turkey.

**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.