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.
Reverse dry shake everything except Angostura.
Serve straight up.
garnish with angostura bitters on the foam and coffee beans.
For the syrup: Remove the bloom from the quinces by rubbing them with a towel.
Cut the quinces into cubes with 5 mm edge length.
Split the vanilla bean lenghwise.
cut the ginger into slices.
put everything except the zests into a pot and bring to the boil.
cook 45 minutes over low heat.
grate the lemon and orange zest and add them to the liquid.
strain through a cheesecloth.
Combine the spicy quince water with sugar in a 1:1 ratio.
Boil until the sugar has dissolved
Bottle and refrigerate.