The Forbidden Organix

This exotic recipe comes to us from mixologist Jeremy Strungis at SM23 in Morristown, NJ, and makes use of quince, a fruit from southwest Asia and the Caucus region. In a shaker, combine 1.5 ounces of Juniper Green Gin, 1 ounce of quince juice, 1/8th ounce of citric acid (lemon juice may be substituted), 1/4 ounce of agave nectar, and a dash of Angostura bitters. Shake and strain into a martini glass rimmed with sugar, and top off with 3/4 of an ounce of sparkling white wine.