Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Milk, with Rum, Brandy, or Mtiisky
Ingredients
Directions
Pour 1 tablespoon of rum, brandy, or whisky into ½ pint of new milk.
Mix well by pouring several times between two vessels.
If you are bilious, heat the rum, brandy, or whisky in a spoon over a lamp before adding it to the milk.
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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Milk + rumtop 12% of all pairsSmell alikemoderateCooked together967 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New milk
- The liquid base that the spirit is mixed into.
- Rum, brandy, or whisky
- Adds its own flavour and aroma to the milk.
“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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