North Pond chef-owner Bruce Sherman puts a seasonal touch on the classic Old Fashioned cocktail.
He makes a fall spice honey syrup by mixing equal amounts of toasted ground cinnamon, allspice, coriander, and star anise with honey and water.
He also makes a quince purée by simmering the fruit with a little lemon juice and water for 90 minutes, puréeing, and passing it through a fine strainer. He then adds an ounce of the spiced syrup to two ounces of bourbon along with four sage leaves and two teaspoons of quince purée.
He shakes it together with ice, strains it into a rocks glass over ice and garnishes it with a fresh sage leaf. The cocktail sells for $13.
— Bret Thorn, NRN.com