Cocktail of the week: Celentano’s quince daiquiri – recipe

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 in a Boston shaker, then stir so the conserve and honey break down and dissolve into the other ingredients. Fill the shaker with ice, shake hard for at least 30 seconds, then double-strain into a coupe or martini glass, garnish and serve.