Tuesday, December 28, 2010

Quince Syrup, Quince Sour, and Quince Rose

In celebration of Mira's likely employment, we went to see Gina last Saturday night.  She never disappoints.  The cocktails were fantastic.  I've never had cereal milk served to me at a bar before, but it was long overdue. 

On our way out, Gina handed us a few quinces - apparently she had spares - and a recipe for quince syrup.  The syrup is a beautiful deep rose pink (quinces are relatives of apples and roses) and mixes wonderfully in place of other syrups in drinks such as the gin sour and Jack Rose.  If you are feeling ambitious you can use the leftover flesh to make membrillo - a quince candy that's great with cheeses or on toast.

Quince syrup:
Wash quinces and cut into eighths.
Cover with water and add 1/4 cup honey per quince.
Simmer until quinces and poaching liquid are pink.
Strain and, if necessary, simmer until the liquid is syrupy.

Quince Sour
Shake with ice and strain:
2 shots Bombay Sapphire gin
1 shot lemon juice
3/4 shot quince syrup
2 dashes Fee Bros. Whiskey Barrel bitters

Quince Rose
Shake with ice and strain:
2 shots Laird's 7 1/2 year apple brandy
1/2 shot lemon
1/2 shot quince syrup
2 dashes Angostura bitters

If you want to make the membrillo:
Remove skins and cores from cooked quince segments.
Puree quinces and place in a pot with sugar to taste (it should be sweet like jam) and the juice of a lemon.
Simmer until very thick.
Place in a loaf pan and leave in a cool oven, uncovered for 2 hours.