Quince & Apple - Madison, WI
Matt and Clare Stoner Fehsenfeld have the best smiles. And it’s no wonder. They’re happily making the most interesting, sweetest, most delectable things at their little space in the Madison, WI.
It’s here they are handcrafting artisanal preserves and syrups. When I arrived, I was greeted by Matt’s business manager (and incredibly patient wife), Clare. Matt was in their industrial kitchen mashing up a batch of sweet-smelling new grenadine made with Door County cherries and oranges.
When Matt was a boy, his family moved into a home just north of Chicago in Evanston, Illinois. The home’s garden had well-manicured bushes filled with ripened currants. The old English woman who last lived there left behind her recipe for preserves, which she’d hoped the owners would use to keep her garden thriving. Young Matt was more than equal to the task. It was with this recipe he began making preserves, and today he and Clare are making all kinds of deliciously unexpected tastes, from their black tea and fig jam to their white tea and cherry preserves.
Matt was kind enough to put together an extra-special cocktail just for me using Quince & Apple and Basil Hayden’s® Bourbon.
Quince & Apple’s Marmalade Old Fashioned
- 1 bar spoon Quince and Apple Orange Marmalade with Lemons
- 1 bar spoon white sugar
- 2 dashes Angostura bitters
- 2 1/2 parts Basil Hayden’s® Bourbon
- 2 parts club soda
- 2 bar cherries and an orange wheel
- Muddle together Quince and Apple marmalade, sugar and bitters in a rocks glass.
- Add ice, pour Basil Hayden’s® Bourbon over and stir until completely chilled.
- Top with club soda and stir to combine all ingredients.
- Garnish with bar cherries and orange wheel.
Quince & Apple – Clare and Matt Fehsenfeld
Enriched by a hint of peppermint, it impresses with notes of pepper balanced by slight citrus overtones, and a spicy, warming finish.
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A Chicago-based storyteller, keeper of a whiskey blog and shop-owner who's known for his appreciation of America.