Quinces are seasonal in October in Europe, which is why I use them every Fall in Cocktails, as well as in food, because they.are my favorite fruits. Quince jelly with spices is a speciality of mine and is prepared every year by me. It’s a good syrup without the gelling agent. Furthermore eau de vie is a very underrated spirit category, which is used too rarely in cocktails, so I combined it with the syrup, to increase the quince flavour.

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Ingredients

 30 ml Quince Eau de Vie (Hiebl Quitte)
 15 ml White rhum agrigole (Clément Blanc 50 %)
 30 ml Mr Black Coffee Liqueur
 30 ml Lemon juice
 25 ml Spicy quince syrup
 1 Egg white
 2 dashes Angostura Bitters (for garnish)
 3 Coffee beans (for garnish)
 2 Quinces
 350 ml Water
 10 Black peppercorns
 1 tsp Koriander seeds
 5 Cloves
 5 Dried alspice berries
 1 stick Ceylon cinnamon
 1 Vanilla bean
 1 Star anise
 1 Piece of mace
 1 kardamom pod
 1 Thumb-sized piece of Ginger
 1 Lemon (only the zest)
 ½ Orange (only the zest)
 300 g Raw cane sugar (approximately)

Directions

1

Reverse dry shake everything except Angostura.

2

Serve straight up.

3

garnish with angostura bitters on the foam and coffee beans.

4

For the syrup: Remove the bloom from the quinces by rubbing them with a towel.

5

Cut the quinces into cubes with 5 mm edge length.

6

Split the vanilla bean lenghwise.

7

cut the ginger into slices.

8

put everything except the zests into a pot and bring to the boil.

9

cook 45 minutes over low heat.

10

grate the lemon and orange zest and add them to the liquid.

11

strain through a cheesecloth.

12

Combine the spicy quince water with sugar in a 1:1 ratio.

13

Boil until the sugar has dissolved

14

Bottle and refrigerate.


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