Quince & Shiso Recipe

Infuse vermouth

In a clean jar or bottle, combine 2 cups dry white vermouth with 3 oz finely grated quince paste and 1 cup strained quince juice. Add 2 whole star anise and 6 whole black peppercorns and 2 tablespoons cane sugar. Stir or shake briefly to dissolve sugar.

Seal the jar and let the mixture infuse in a cool, dark place for 48 hours, shaking gently once or twice per day to help extract flavors.

After 48 hours, strain the mixture through a fine mesh sieve lined with cheesecloth into a clean container to remove solids and spices. Taste and, if needed, adjust sweetness by stirring in up to 1 more tablespoon of cane sugar dissolved in a little warm water. Chill and store refrigerated; will keep 2–3 weeks.

Brighten and infuse

Lightly bruise the 12 green shiso leaves with the back of a spoon to release oils. Place leaves in a blender or small food processor with 1 cup verjus and 1 tablespoon freshly squeezed lemon juice.

Pulse briefly (6–8 short pulses) until the leaves are finely broken down but the mixture is not fully emulsified. Add 1 teaspoon simple syrup to round acidity and pulse once more.

Strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a small jar, pressing gently to extract liquid but avoiding bitter chlorophyll overload. Chill and use within 5–7 days.

Chill a Nick & Nora glass or coupe by placing in freezer or filling with ice water while you prepare the drink.

In a mixing glass filled halfway with ice, combine 45 ml Fino sherry, 30 ml prepared quince vermouth, 20 ml shiso verjus and 15 ml strained passionfruit puree. Add 2 dashes of orange bitters.

Stir gently for 20–30 seconds until well chilled and slightly diluted (or, if you prefer a faint aeration, stir 10–15 seconds or briefly roll between two glasses). Taste and adjust balance: add 2–5 ml more verjus if you want brighter acidity, or 5 ml more quince vermouth for sweetness.

Discard ice from the chilled serving glass and fine-strain the cocktail into it using a julep or fine strainer to catch any tiny solids.

Garnish by placing a few edible marigold petals on the surface and topping with a small whole marigold or micro-marigold. Optionally float a thin quince slice or twist on the rim. Serve immediately.