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Drink

Regent Punch

A chilled punch made with syrup, pineapple syrup, brandy, rum, Kirschenwasser, lemon juice, green tea, champagne, and Seville orange rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Regent Punch

Ingredients

Directions

Prepare

  1. Steep the rind of the Seville orange in the syrup before using.

  2. In a freezing pot embedded in ice, combine all ingredients. Mix well.

Freeze

  1. Half freeze the punch, similar to sorbet or granita.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pineapple + rumtop 2% of all pairs
    Smell alikemoderate
    Cooked together451 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Rum + champagnetop 2% of all pairs
    Smell alikestrong
    Cooked together137 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Brandy + champagnetop 5% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Syrup
Adds sweetness and body, and lowers the freezing point so the punch forms crystals rather than solid ice.
Brandy
Alcohol lowers the freezing point and keeps the frozen punch soft and scoopable.
Old rum
Alcohol softens ice crystals and adds depth of flavour.
Lemon juice
Acidity balances the sweetness of the syrups and sharpens the flavour.
Pineapple syrup
Adds sweetness and fruity flavour that carries through the punch.

The step that matters

Half freeze the punch. Sugar and alcohol lower the freezing point, so the punch only partly freezes into a slush. If left too long it becomes a solid block of ice that is hard to serve.

Swap the lemon

How well each one fits the dish's main ingredients (syrup, pineapple, brandy, rum, green tea, champagne, orange):

  1. Vanillafits better
  2. Apricotfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against syrup, pineapple, brandy, rum, green tea, champagne, orange. 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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