Remember Dubonnet on ice? Although it has an old fashioned reputation, the taste, colour and aroma of a good Dubonnet is still exotic and enticing and (in our opinion) bound to make a comeback.
Quince Dubonnet, and it’s another great way to use your home-distilled eau de vie. Our version has the same low ABV (15%) of the traditional drink and is a deep, rich red with a luscious mouth-feel. With its lovely fruit-driven flavour, it’s great with ice and soda and works well in the traditional Gin & Dubonnet. Truly, this is a queenly drink.
The Alembics Lab’s Quince Dubonnet
3–4 hours preparation time
Three months ageing time
- Peel and core 6 ripe quinces, chop roughly and place in a shallow oven tray.
- Drizzle 2 tbsp of maple syrup or honey over the quinces, and sprinkle with 300ml of rosé or a white wine.
- Place in a moderate oven and cook for 3–4 hours, until they are deep red and the juices are starting to caramelise.
- Place all the contents in a clean mason jar.
- Cover with eau de vie and label with the date.
- Leave for 3 months the flavours to infuse and marry.
- At the end of the 3 months, strain the liquid into a clean jar.
- Allow to settle for 2 days so the remaining solids precipitate and settle on the bottom.
- Strain again through into another clean jar.
- Filter through a fine jelly bag or (ideally) a coffee filter.
- Add more sugar or agave syrup to taste.
Bottle and end enjoy!
— by Jess Culpan
