Quince Liqueur

Source:  The Bartender's Guide: How To Mix Drinks page:  74
2 quart Jamaica rum

Ingredient: Jamaica rum

What it is:  Rum
Generic term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.

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4 quart Cognac

Ingredient: Cognac

What it is:  Brandy

Variety of grape brandy, produced in the wine-growing region surrounding the town of Cognac.

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2 1/2 pound white sugar

Ingredient: white sugar

What it is:  Additive
Class of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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12 ounce almond

Ingredient: almond

Also Known As:  sweet almond What it is:  Other
The "nut" (actually, the seed of the fruit) of the almond tree. The almond is a native to an area stretching from Pakistan, westwards to Syria, Palestine, and Turkey. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California.

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1 pound coriander

Ingredient: coriander

What it is:  Spice
Annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro.

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36 clove

Ingredient: clove

What it is:  Spice
Aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world.

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Grate a sufficient number of quinces to make 2 quarts of juice, and squeeze them through a jelly-bag. Mix the ingredients all together, and put them in a demijohn, and shake them well every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and bottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations.