26.

Cocktail time!  My dad made this on Thanksgiving and I can still taste it, it was so good.  The sprinkling of espresso is key.  Make it!

The Last Mohican
from the LA Times

1/2 very ripe Hachiya persimmon
1/4 lime
5 mint leaves, plus 1 sprig for garnish
3/4 ounce agave syrup
2 ounces bourbon (Biancaniello uses Basil Hayden)
Pinch of ground Italian espresso (optional)
In a shaker with ice, muddle the persimmon, lime and mint leaves with the agave syrup. Add ice and the bourbon. Shake and strain over ice. Garnish with a mint sprig. Add an optional pinch of ground Italian espresso.