Why it works: Wine and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 128 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Coca Wine
Ingredients
Directions
Mix the fluid extract coca and Fuller's earth together.
Add the Claret wine, Port wine, and simple syrup to the mixture.
Mix well and then filter the mixture.
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.
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Wine + port winetop 10% of all pairsSmell alikemoderateCooked together128 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Port wine + syruptop 25% of all pairsSmell alikelowCooked together36 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Wine + syruptop 30% of all pairsSmell alikelowCooked together381 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fluid extract coca
- Provides the main flavoring and the characteristic herbal, bitter character of the drink.
- Fuller's earth
- A fine clay that absorbs suspended particles and impurities, so the mixture clarifies when filtered.
- Claret wine
- Forms the main liquid base, adding body, tannin, and acidity.
- Port wine
- Adds sweetness, richness, and body, as a fortified wine.
- Simple syrup
- Adds sweetness to balance the bitterness and acidity of the wines and extract.
The step that matters
Filter the mixture thoroughly. Fuller's earth is a very fine clay that binds impurities and stays suspended. Filtering must remove all of it, or the finished wine will look cloudy and taste gritty.
“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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