This is a little different version of a cocktail developed at Orson in San Francisco, working closely with the pastry department. Accordingly, it requires a bit more work than the rest. But its use of winter fruit and its encouragement to abandon everyday social conventions renders it perfectly appropriate for any hearty New Year's Eve celebration. Quince, perhaps the original forbidden fruit, is complemented by sweet bourbon and bitter Campari.
- 1½ oz bourbon
- ½ oz Campari
- ½ oz lemon juice
- Teaspoon full of quince compote*
- ½ oz rosemary simple syrup**
Combine all ingredients in a mixing glass. Fill with ice. Shake vigorously for ten seconds. Strain into a chilled cocktail glass. Garnish with the crown of a rosemary sprig.
To make quince compote, boil peeled and cored quince, in just enough sweetened water to cover the fruit, until soft. Puree.
To make rosemary simple, simmer rosemary in sugar and water to taste. Strain.
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