Bucky Barnes [Cocktail Recipe]

Equally delicious served chilled or hot, this warming dram created by Dusty Grable, director of beverage at Merriman’s in Honolulu, Hawaii pairs sweet winter persimmons, bourbon, and a bounty of spices.

Prep for a Party: More Whisky Punches


  • 24 oz. Eagle Rare 10 year old (or other Kentucky straight bourbon)
  • 8 oz. Nonino amaro
  • 8 oz. persimmon vanilla brown simple syrup (recipe below)
  • 16 oz. dry pear cider (such as Samuel Smith’s Organic Perry)
  • Garnish: Clove-studded persimmons, cinnamon sticks, cloves, and cinnamon


Combine all ingredients in a punch bowl. Stir. Add large ice cubes and clove-studded persimmons. Serve in punch glasses garnished with cloves, cinnamon sticks (optional), and a dusting of cinnamon. Serves 18. (To serve warm: after combining all ingredients, transfer to a pot and warm over low heat, stirring occasionally.)

Persimmon Vanilla Brown Simple Syrup

  • 12 persimmons, peeled and diced
  • 8 oz. water
  • 2 cups brown sugar
  • 5 cloves
  • 3 cinnamon sticks
  • 1 vanilla bean

Combine all ingredients in a saucepan, splitting the vanilla bean and scraping in the seeds as well. Cook over medium-low heat to melt sugar. Once melted, remove from heat and steep for 15 minutes. Remove cinnamon and cloves and transfer syrup to a blender. Blend until smooth. Store in an airtight glass container in refrigerator for up to a week.

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