Even us nutritionists need to cut loose here and there, but we can still make our cocktail-hour be as nourishing and healthy as possible.
Rather than loading up on a bunch of sour mix which contains fake colors and high fructose corn syrup, make your own seasonal concoction.
1 3/4 ounces tequila reposado
3 non-astringent persimmons, such as fuyu, peeled
1/2 ounce simple syrup (equal parts sugar and water, dissolved)
1 ounce lime juice, freshly-squeezed
Cinnamon-sugar for glass rims
Lime wheel for garnish
For the rest of the recipe click here.