The Basset Hound Cocktail (Delaware)

Renée **II**


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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Stove Top


1 oz. homemade quince syrup*
1 oz. brandy
1 oz. heavy cream
1 bar spoon frangelico
freshly grated nutmeg, for garnish


2 pounds quince, peeled, seeded, and cut into quarters
5 cups water
½ cup honey
½ cup sugar


1First - 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.
2Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.
3Let 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.
4Reserve 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.
5COCKTAIL - 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.

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American