Nine years after opening Quince & Apple in Madison , Wisconsin , Clare and Matt Stoner Fehsenfeld produce preserves the same way they did as the day they started — one person working a 5-gallon batch from start to finish . They found that increasing batch size to keep up with growth ultimately changed their product , and that just wasn ’ t ok . So , it ’ s still small batch at Quince & Apple , just a lot more of them . Tart and sweet ingredients like Wisconsin cranberries and apples , orange zest , honey from Gentle Breeze Honey , an apiary whose bee ’ s feast on flora from local dairy farms , are tempered with salt and savory bay leaves . This preserve is just as comfortable in a dessert or cocktails as it is perched on a pork chops .
Trade Street founder and chef Ashle aromatic floral water allows the rea Baldor in the Bronx , to shine in this g beautiful in a simple champagne coc a flute — or in Ashley ’ s Elderflower R
In a DOF glass , add 1 tablespoon of Quince & Apple Apples and Cranberry and 2 oz . of Applejack or whiskey , stir well to combine . Fill glass with ice , top with ginger beer , and garnish with a lemon wedge .
ELDERFLOWER ROSE GIMLET
2 oz . gin 1 oz . St . Germaine 1½ oz . lime juice 1 heavy Tbsp . Italian Plum + Rose J Rose petals , to garnish
Place all ingredients in a cocktail s of shaker is frosty . Strain into a ro