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Drink

Root Beer Extract

A tincture made from sassafras bark, pimento, wintergreen, hops, and coriander seed, used to flavor carbonated water.

From an old cookbook · modernised transcription
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Why it works: Hops and coriander work together. They rank in the top 48% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Root Beer Extract

Ingredients

Directions

Make the extract

  1. Combine sassafras bark, pimento, wintergreen, hops, and coriander seed.

  2. Percolate the mixture until you obtain 10 ounces of tincture.

Serve

  1. To serve, add half a teaspoon or more of the extract to one glass of carbonated water.

  2. For a richer flavor, mix the extract with a little syrup before adding to the carbonated water.

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. Hops + coriandertop 48% of all pairs
    Smell alikelow
    Cooked together1 recipe

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Sassafras bark
Provides the characteristic root beer aroma and flavor.
Pimento
Adds warm, spicy aroma to the extract.
Wintergreen
Adds a sharp, minty aroma and flavor.
Hops
Contributes a bitter note that balances the sweetness of the drink.
Coriander seed
Adds a citrusy, floral aroma to the flavor blend.

“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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