Smoke & Quince

01

What you’ll need

• 1 medium quince, about 250 g, peeled, cored and cut into thin wedges
• 1 1/2 cups (355 ml) water
• 3 tablespoons vegan-certified granulated cane sugar
• 1 wide strip lemon peel, removed with minimal white pith
• 2 teaspoons (4 g) loose-leaf lapsang souchong tea
• 1/2 cup (120 ml) freshly boiled water
• 2 tablespoons fresh lemon juice
• 1 small pinch fine sea salt
• Ice cubes, for stirring
• 4 thin poached quince slices, for garnish
• 2 narrow lemon peels, for garnish

02

Mix the drink

1. Combine the quince wedges, 1 1/2 cups water, vegan-certified sugar and wide lemon peel in a small saucepan. Bring to a gentle simmer over medium heat.
2. Lower the heat and simmer uncovered for 20 to 25 minutes, until the quince is tender and the liquid is lightly amber. Do not mash the fruit.
3. Lift out four attractive quince slices for garnish. Fine-strain the remaining liquid without pressing the fruit; measure 3/4 cup (180 ml) quince cordial. Cool to room temperature, then refrigerate until cold.
4. Steep the lapsang souchong in 1/2 cup freshly boiled water for exactly 3 minutes. Fine-strain and refrigerate until cold.
5. Combine the chilled quince cordial, 1/3 cup (80 ml) chilled lapsang tea, lemon juice and sea salt in a mixing glass.
6. Fill the mixing glass two-thirds full with ice and stir for 20 seconds, until very cold and lightly diluted.