- 1.5 oz. Laird’s bonded apple brandy
- 0.75 oz. Whitley Neill Quince Gin
- 0.5 oz. Leopold Bros. coffee liqueur
- 0.25 oz. Cynar
Stir with ice and strain into teacup. Garnish with fresh cinnamon.
The quince gin was a recent tasty acquisition and I wanted to play around with it. Doing a little exploration on flavor pairings I saw that quince and coffee can work together so I grabbed the Leopold Bros. coffee offering and used the apple brandy as a base (the quince gin is fairly sweet). Still needed a little additional bitterness, and that’s where the Cynar came in. The final drink had a nice sweet and bitter balance, and the cinnamon on the nose played wonderfully with the apple and quince.
Second breakfast I guess is a “thing”, though I never heard it until Fellowship of the Ring. But an apple and coffee is a common offering so it seemed perfect for this drink. Not a bad way to start the day. Again.