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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

1. Peel and core 6 ripe quinces, chop roughly and place in a shallow oven tray.
2. Drizzle 2 tbsp of maple syrup or honey over the quinces, and sprinkle with 300ml of rosé or a white wine.
3. Place in a moderate oven and cook for 3–4 hours, until they are deep red and the juices are starting to caramelise.
4. Place all the contents in a clean mason jar.
5. Cover with eau de vie and label with the date.
6. Leave for 3 months the flavours to infuse and marry.
7. At the end of the 3 months, strain the liquid into a clean jar.
8. Allow to settle for 2 days so the remaining solids precipitate and settle on the bottom.
9. Strain again through into another clean jar.
10. Filter through a fine jelly bag or (ideally) a coffee filter.
11. Add more sugar or agave syrup to taste.

Bottle and end enjoy!

— by Jess Culpan

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