MxMo: Make Your Own

I can’t believe I’m writing this post. It’s Monday night, I just got home from the Martin Miller’s Gin Masters Competition in New York — MUCH more on that to come — and I’m absolutely exhausted after spending the past four nights in bars until closing time (I also feel kind of strange; oddly clear-headed and with an uncanny ability to walk a straight line; I’m assuming I’m what’s known as “sober”). But since Darcy and I are the only Mixology Monday participants who have had a hand in every round since day one, and his schedule is forcing him to crap out this month, that means I’ve got to put something together quick and dirty so as not to let down the franchise.

This month’s event is hosted by Doug at Pegu Blog, and Doug chose as the theme “Made From Scratch.” Fortunately I have a project underway right now: Quince Ratafia. Until about a month ago I was a total quince neophyte — I’d had quince paste, and dishes prepared with quince, but I don’t recall ever having handled the fruit itself. But at a recent dinner party, the hosts had a large bowl of quince in their living room, the product of a tree they have growing near their house. I brought some home, not really thinking what I’d do with them, and came in the kitchen the next morning to be surrounded by the aroma of the fruit. It’s absolutely captivating, complex and perfume-like; I knew there had to be a way to drink this stuff.

After comparing assorted recipes for quince brandies, cordials and ratafias, I assembled my quinces, chopped them to little bits, then covered them with cognac. This was initially going to be a one-jar test run, but I had more quince than I realized, so I put up two jars, inserting a cinnamon stick in one and a few cloves in the other, just to see what happens.

All the recipes I saw suggested letting the fruit macerate for a minimum of six weeks, and preferably longer; this means my batches should be ready for sampling just before Christmas, which is exactly what I was aiming for. Once the fruit has done its job and the batches have been strained, I’ll add sugar to taste — maybe set a sample aside to be sweetened with honey — and then go to town.

So, apologies for being anticlimactic by mixing something with no report whatsoever on its taste, but it’s still too soon to tell. (And apologies as well for not putting up the lovely photos of quinces I took during the preparation, but my camera seems to have slipped into a coma during the gin competition yesterday, and I can’t retrieve the data on it just yet.)

Now, to bed. Jesus, what a weekend — but head on over to Doug’s place to see who else participated this round.

Quince Ratafia (work in progress)

  • 2 – 3 fresh ripe quince
  • cognac
  • cinnamon stick and/or cloves and/or blades of star anise (optional x 3)

Thinly slice or grate the quince and place in a sterilized jar. Cover with cognac and add spices. Let macerate a minimum of six weeks (preferably longer), then strain out solids. Sweeten to taste — it’s supposed to be liqueur-like, so be generous if you’re planning on using this as a cordial. The flavors should marry and mature over time.

7 Responses to MxMo: Make Your Own

  1. Ah, so that’s how I should use up those spare quince and all that star anise!

    It’s Sunday cocktail hour at Jonny Mac’s Place, so do pop in for a chat with the barman and a swift restoratif. You’ll be awfully welcome.


  2. Hey Jonny,

    Can’t help but notice that this is the third consecutive week you’ve left a brief comment then directed readers to your blog. First time was helpful, second time was awkward, and third time is awfully close to spam (especially for a site that doesn’t bother to reciprocate the link).

    If you want to participate in the conversation here, you’re more than welcome, but if you’re just dropping notes to try to build traffic for your site, I don’t take to it too kindly (see this post for more detail). To keep from reinforcing this kind of activity, I’ve taken the liberty of stripping the hotlink from your past two comments. I’ve left the first link as a gesture of courtesy; please be so kind to show me the same.

  3. Good article. I’m also starting to discover the value of a quince – working on a hole in my front yard to plant my newly arrived tree in to.

    My motivation was a recipe in Elizabeth Schneider’s Uncommon Fruits & Vegetables for a rum based spice and quince infused cordial. Sounded great (i’ll probably skip the sugar and just make a flavored rum). I should know how t turns out in 2 or 3 years…

  4. Just found your blog. Love it.
    I have a question about using moonshine as a liqueur base. I’ve read a few recipes using fresh fruit and simple syrup, but wonder if you have any other options/ I was hoping to make a batch of holiday giveaways.
    If you could email me at attached address, that would be great- or at least point me in the right direction.. I’ll check back. Thanks.
    All best,

  5. Hello Paul,

    Can you tell me what brand of brandy you used for this project? I’m tempted to go cheap, but I also want to make the best of my quince.

    Cheers 🙂

  6. I used something relatively cheap–Chalfonte VSOP–but if your fruit is good, don’t skimp too much on the brandy; a decent VS from Hennessy or Remy Martin should work.

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