Photo by Susie and Becky Photography

A bustling scene on weekends, the house bagels and a variety of fillings pair well with Chersevani’s cocktails like the Quince is the New Apple; a cocktail made with brandy, honey-poached quince, rosemary, and lemon.

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1 cocktail

  • 2 ounces Copper & Kings Craft Distilled Brandy
  • 1 ounce Honey-Poached Quince (recipe follows)
  • ½ ounce lemon juice
  • 1 sprig rosemary
  • Honey-Poached Quince
  • 3 whole quince, peeled, seeded, and cut into 1-inch segments
  • 2 star anise
  • 1 cinnamon stick
  • 2 cups honey
  • 2 cups of water
  1. In a shaker, combine brandy, quince, and lemon juice and shake.
  2. Double strain over large cube of ice in rocks glass with sugared rim. Garnish with rosemary sprig.

Honey-Poached Quince

  1. In pot, combine all ingredients. Cover and bring to boil.
  2. Uncover and simmer for 10 minutes. Strain hot liquid through fine mesh strainer and reserve liquid (for cocktail experimentation or another use).


  • from Gina Chersevani of Buffalo & Bergen, Washington, DC 

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