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Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

• 2 ounces reposado tequila
• 2 ounces Paula's Texas Orange
• 2 ounces persimmon puree
• 1 ounce freshly squeezed lime juice
• Cinnamon-Sugar-Cayenne Rim

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