Friday, October 30, 2009
I picked more quinces from my neighbor bush to make Jane Grigson's quince vodka. It's super-easy: core your quinces and cut out their fuzzy blossom ends, grate them, put the shreds in a big jar and cover with vodka, then let soak for a few weeks. I got 105 proof vodka on the advice of the liquor store lady, who pointed out that if I used 80 proof it would get too watered down with quince juice.
Right now it just smells of alcohol, but when I stirred it with a chopstick and licked the chopstick it already tasted pleasantly quincey. When it's ready, Rachael and I can have a cocktail party, and serve quintinis and quincemopolitans!