Summary

Ingredients

• 300 ml juice (quince juice)
• 200 ml liqueur (cherry liqueur)
• 250 ml amaretto
• 150 ml rum, white or brown 40%

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Instructions

1. Boil fully ripe quinces into juice using the steam extractor or pressure cooker, allow to cool and pour 300 ml of it into a large glass. Add 200 ml of cherry liqueur, preferably with a chili flavor. Then stir in 250 ml of amaretto and 150 - 200 ml of rum.