Name: Frozen Maraschino Punch
Ingredients: ½ cup maraschino liqueur; 4 tablespoons champagne; lemon ice; maraschino cherries for garnish

Why it works: Champagne and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Frozen Maraschino Punch

Ingredients

½ cup maraschino liqueur
4 tablespoons champagne
lemon ice
maraschino cherries for garnish

Directions

Add ½ cup of maraschino liqueur and 4 tablespoons of champagne to the lemon ice.
Serve with a maraschino cherry on top.

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.

Champagne + lemontop 13% of all pairs

Smell alikelow

Cooked together404 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Maraschino liqueur: Adds sweetness and a cherry-almond aroma while keeping the punch from freezing rock-hard.
Champagne: Adds acidity and a light sparkle, and its alcohol softens the frozen texture.
Lemon ice: Provides the frozen base and a bright citrus flavour.

“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.