Marigold Hour

01

What you’ll need

• 1 large quince (about 300 g), scrubbed, cored and diced
• 1 1/2 cups water
• 3 tablespoons pure maple syrup
• 1/8 teaspoon saffron threads
• 2 wide strips lemon zest, with no white pith
• 1/2 cup 100% white grape juice labelled vegan and 0.0% alcohol
• 2 tablespoons fresh lemon juice
• 1 teaspoon raw apple cider vinegar
• 1/2 teaspoon food-grade alcohol-free orange blossom water
• 1 small pinch fine sea salt
• Ice cubes, for stirring
• 2 narrow lemon twists, for garnish
• 6 saffron threads, for garnish

02

Mix the drink

1. Combine the diced quince, water and maple syrup in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook uncovered for 18 to 20 minutes, until the quince is tender and the liquid is fragrant.
2. Remove the saucepan from the heat. Stir in the saffron and lemon zest, cover and steep for 10 minutes.
3. Pour the mixture through a fine-mesh strainer into a heatproof measuring cup without pressing hard on the fruit. You should have about 3/4 cup clear quince-saffron cordial; add a splash of water if needed to reach that amount.
4. Cool the cordial for 15 minutes, then cover and refrigerate for at least 75 minutes, until thoroughly cold.
5. Add the chilled cordial, vegan 0.0% white grape juice, lemon juice, apple cider vinegar, orange blossom water and sea salt to a mixing glass filled two-thirds with ice.
6. Stir steadily for 20 seconds until very cold and lightly diluted, then fine-strain immediately into the prepared glasses.