- 2 oz. bourbon (Woodford Reserve recommended)
- 1/2 oz. fresh lemon juice
- 1/2 oz. quince syrup (recipe follows)
- 3 dashes Regan’s Orange Bitters
- Tuaca-soaked cherries, for garnish
- (makes 1 cup)
- 2 lbs. sugar
- 2 lbs. quince, diced
Place crushed ice in a stemmed rocks glass. In a shaker, combine bourbon, lemon juice, quince syrup, and bitters. Shake gently, pour over ice, and garnish with cherries.
For the quince syrup:
Combine sugar and quince and let sit overnight to macerate. In a stock pot, warm mixture on medium-high heat. Once it starts to bubble, reduce temperature to medium-low and simmer until it achieves a rosy hue and sticks to the spoon like honey (about two hours). Use a sieve to drain the syrup from the fruit.