¼ of a Granny Smith apple
4 cl gin
15 g quince jelly
6 cl Crémant de Bordeaux
Dice the ¼ apple and place into the glass portion of a Boston cocktail shaker.
Add 2 tsp quince jelly. Crush using a pestle.
Add 4 cl gin to the glass, and half fill the metal portion with ice.
Pour the contents of the glass into the metal and shake vigorously.
Strain into a champagne coupe and top up with Crémant de Bordeaux.
Chef’s tip :
Use a champagne coupe or a martini glass. Chill the glass first to minimise the risk of cracking.
Created for Jaillance by Atelier des Chefs