The City Magazine Since 1975

The Quincy

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  • 2 oz. bourbon (Woodford Reserve recommended) 
  • 1/2 oz. fresh lemon juice
  • 1/2 oz. quince syrup (recipe follows)
  • 3 dashes Regan’s Orange Bitters
  • Tuaca-soaked cherries, for garnish


For the quince syrup: 

  • (makes 1 cup)
  • 2 lbs. sugar
  • 2 lbs. quince, diced





Place crushed ice in a stemmed rocks glass. In a shaker, combine bourbon, lemon juice, quince syrup, and bitters. Shake gently, pour over ice, and garnish with cherries.

For the quince syrup: 
Combine sugar and quince and let sit overnight to macerate. In a stock pot, warm mixture on medium-high heat. Once it starts to bubble, reduce temperature to medium-low and simmer until it achieves a rosy hue and sticks to the spoon like honey (about two hours). Use a sieve to drain the syrup from the fruit.