Greg Lindgren from Rye was cited in the Wall Street Journal this weekend, but unfortunately his cocktail recipe didn't get printed along with the others.
Perhaps the most ambitious entry came from Greg Lindgren, an owner of the San Francisco bar Rye. He proposed poaching quince in honey, water and mulling spices, and then using the warm fruity broth to flavor a glass of brandy. Very nice indeed -- if you succeed in finding fresh quince.I asked Greg if he actually made the drink or just 'proposed' it. He said he did make it, in fact, and even sent Eric Felten a picture. I guess for Greg getting quince was not the problem- but I think ambitious is an appropriate term. Greg told me that it took almost three hours to poach the quince.