Damian’s Quince Martini

Simple, delicious and devilish.

Malic acid enhances the flavour of the fruit, it is available online or at some specialist stores. This recipe will make much more sugar syrup than you need for one martini, however it will keep in the fridge for two weeks, likewise, you can also pre-mix a whole bottle and keep it in the fridge for the same length of time. Perfect for a party of 20 people. You can scale it up or down. Just make sure to pour it into a chilled glass.

Damian Daszynski is Restaurant Manager of the Ox Barn at Thyme.

Method

To make the syrup, boil the quinces in the water with the caster sugar and the juice of the lemon. Boil until the fruit falls apart and turns soft. Take off the heat and leave the syrup to chill - ideally for 24 hours. Strain the syrup and set aside. Weigh the mixture and add 3% malic acid (in powdered form).

To mix the martini, measure out the quince syrup, vodka and italicus and pour into a vessel made of glass or stainless steel. Stir 30 times with lots of ice and strain into a frozen martini glass. Enjoy with a twist of lemon or orange.

Makes approx 900ml

For the sugar syrup

4 quinces, peeled

1l of water

350g sugar

1 lemon, juiced

3% malic acid 27g

To make 1 cocktail

40ml of quince syrup

35ml of vodka

15ml italicus

Lots of ice

A twist of lemon or orange