At the restaurant, we make this autumnal pick-me-up with a homemade quince syrup that involves poaching the fruit in honey, kombucha, cider vinegar and various spices, then straining off the liquor, but it works almost as well using bought-in quince conserve.
Quince daiquiri
Serves 1
50ml white rum – we use Eminente Ambar Claro, a Cuban rum aged in whisky casks
25g quince conserve
10ml honey, or honey liqueur (we make our own, but a shop-bought one such as Lyme Bay Winery’s, which has a nice whisky base, would give the drink a good, malty taste)
15ml fresh lemon juice
1 bay leaf, to garnish (at the restaurant, we use a single eucalyptus leaf instead)
Put everything
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