Greetings Book Clubs!

Greetings and thank you for considering How to Fail at Flirting for your book club! The kit linked below provides you and your members with an introduction to the book, discussion questions, plus two How to Fail at Flirting signature cocktail recipes. I've tested them extensively, and both are perfect for reading or discussing the book
Image of How to Fail at Flirting. Text: Book Club Kit
Click on the image to download the Book Club Kit.

Download the Book Club Kit

I hope you'll laugh and swoon while reading, but since the book also includes some heavy content, a list of potential trigger warnings is provided here if members of your book club would want to know them ahead of reading.

Bonus How To Fail at Flirting Cocktail: Persimmon 75

Image of cocktailPhoto & Recipe by Allison Jessing
  • 1 oz gin
  • .75 oz Elderflower liqueur 
  • 1 oz Persimmon Simple Syrup (recipe below) 
  • 3 oz Prosecco or other dry sparkling wine 
  • Cinnamon sugar for rim of the glass (Optional) 
  • Edible flowers or Cinnamon stick, for garnish (optional) 
 
Wet the rim of a champagne coupe with water and roll gently in cinnamon sugar. Combine gin, elderflower, and simple syrup in a cocktail shaker packed with ice, and shake 15-20 seconds, or until exterior of the shaker is frosty. Strain into the sugared coupe. Gently top with 3 oz. of sparkling wine, stir gently, and garnish with an edible flower or a cinnamon stick. 
 
Persimmon Simple Syrup
Yields 1 cup of syrup 
.5 cup water
.5 cup granulated sugar
1 cinnamon stick, roughly 3” 
.5 chopped fuyu persimmon, very ripe*
.5 tsp vanilla extract 
*If persimmons are out of season or you just can’t find them, an equal amount of peach or nectarine will also work well in this recipe.
 
Mix water and sugar in a saucepan. Bring to a boil until sugar is dissolved. Stir in the cinnamon stick, chopped persimmon, and vanilla extract. Simmer over low heat for 10 minutes. The fruit should be very soft, to the point of dissolving. Remove from heat and allow to cool. Once cooled, strain the syrup to remove the cinnamon stick and remaining fruit pulp. 
 
This syrup keeps up to 2 weeks in a sealed container in the refrigerator. Use any leftovers in your tea!