the basset hound cocktail (delaware)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

This cocktail was named after Richard Bassett, the state’s fourth governor, whose career stretched from his time as a captain in the Revolutionary War to his election to the Delaware State Senate and the U.S. Constitutional Convention in 1787.

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yield 1 serving(s)

method Stove Top

Ingredients For the basset hound cocktail (delaware)

1 oz. homemade quince syrup*
1 oz. brandy
1 oz. heavy cream
1 bar spoon frangelico
freshly grated nutmeg, for garnish
*QUINCE SYRUP
2 pounds quince, peeled, seeded, and cut into quarters
5 cups water
½ cup honey
½ cup sugar

How To Make the basset hound cocktail (delaware)

1
First - prepare the quince syrup. In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.

2
Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.
3
Let cool slightly and strain off the syrup. There should be about 1 ¼ cup of syrup. If not, add water or gently reduce over low heat.
4
Reserve the poached quince for another use (serve with your morning oatmeal or with pound cake and whipped cream) and refrigerate the syrup until ready to use.
5
COCKTAIL - Fill a cocktail shaker with ice. Add quince syrup, brandy, heavy cream, and Frangelico. Shake until well chilled, about 20 seconds. Strain into a coupe glass. Garnish with freshly grated nutmeg and serve.
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