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Angelica Syrup

A syrup made by steeping angelica stems in wine and syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Spirit and wine work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 701 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Angelica Syrup

Ingredients

Directions

Prepare the angelica

  1. Trim the angelica stems and parboil them for 10 minutes.

  2. Immerse the stems in cold water, then peel and dry them on a napkin.

  3. Cut the stems into small pieces and place them in a glass jar.

Steep and bottle

  1. Add the spirits of wine to the jar, cover it, and let it stand for 10 days.

  2. After 10 days, add the syrup to the jar.

  3. Filter the mixture the next day.

  4. Transfer it to a bottle and cork it well.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Spirit + winetop 9% of all pairs
    Smell alikelow
    Cooked together701 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Angelica + spirittop 16% of all pairs
    Smell alikelow
    Cooked together31 recipes

    Shared aroma: linalool (floral, citrus).

  3. Spirit + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together141 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Angelica + syruptop 20% of all pairs
    Smell alikelow
    Cooked together111 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Angelica + winetop 22% of all pairs
    Smell alikelow
    Cooked together52 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Angelica stems
Provide the main aromatic flavour that the spirit extracts over the steeping period.
Spirits of wine
Extract and carry the angelica flavour while preserving the finished liquid.
Syrup
Adds sweetness to balance the strong, bitter edge of the infused spirit.

The step that matters

Parboiling the angelica stems. Brief boiling softens the stems and helps remove some bitterness before steeping. Drying them well afterward keeps excess water from diluting the high-proof spirit.

Swap the angelica

How well each one fits the dish's main ingredients (spirit, wine, syrup):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Rosemaryfits better
  4. Angelicathe original

Fit is the average pairing score against spirit, wine, syrup. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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