Quince Gin Fizz Project

The Funk

The pandemic still has me down. Or maybe it’s the upcoming election that’s wearing on me? Anyway, I’m still in a funk.

MaryCake tells me she feels “foggy”, but I think it’s just the funk. The kids are home all day and moms are prioritizing everyone else’s needs 24/7. When will the pandemic end? When will we have normal again?

And, even though the skies are not full of smoke from fires, we do have an election. One that is likely to lead to unrest; when all I want is normal.

Quince Inspiration

Inspiration to break this funk came in the way of a blog post about juicy flowers and a fruit called quince. My first experience with quince was a flavor request. I remember asking my colleagues “what is quince”.

I read about quince before sending a flavor for the request, but I did not taste it (big mistake). Based on literature, I went with a tart apple flavor and left it at that. Needless to say, I never heard from that customer again.

So when MaryCake wrote about quince, I said “bring me some?”. It was late in the night, she was in her PJS but she offered to “robe up” and deliver. And, even though I was craving closure to the botched customer request from so many years ago, I told her it could wait til morning.

As promised, the next day she brought over a small jar of a pink colored jam substance-a membrillo. She explains in her blog post, that Quince is not something that is edible fresh and must be cooked. And, that the color does not dull when cooked, but develops. WOW!! Why did I not look into this more when I had the chance? I met MaryCake too late in my career.

Recipe development

Using the linked recipie from MaryCake’s blog post, I developed a quick method to put together a Quince Ginn Fizz (I needed a drink!).

Into a 4 ounce glass with ice, I squeezed the juice from a quarter of a lime, added a tablespoon of the quince membrillo, poured in an ounce of gin, and filled with soda water. VoilĂ !

Quince Gin Fizz

It is so good, I had two. And then another the next day.

There is a strong penetrating floral taste from the quince, which is essential for the deepth of the drink flavor. Again, why didn’t I put more effort into learning about quince earlier in my life???

Creating Quince flavor

I blew the opportunity to create quince flavor and apologize immensely to the food scientist for the lack of effort on my part.

If I could go back in time, I would create a quince flavor using davana essential oil and some esters that are found commonly in cognac oil. Davana is something I describe as “vitamin” like (because it is so powerful), but when diluted it tastes like plum. In general, it can be described as powerful, fruity, leafy, with resin undertones and a general peachy/plum nuance. Davana is useful in flavors like apple, currant, peach, plum, berry, mango, pomegranate and quince.

The Election

Just like I need help and inspiration, we all need each other. I am hopeful that this election brings us closer together as a nation and not further apart.

If not, I’ve got gin.

Cheers!

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