• 1 part apple brandy (ala Stone Barn)
• 2 parts quince liqueur (ala Stone Barn)
• ¾ part honey simple syrup
• ¾ part fresh lemon juice
Stir 10 x around or so with ice, strain and pour into a cocktail glass. Garnish with a twist of lemon.
Recipe adapted from one created by Robert Fuller of Accanto.