Why it works: Pepper and gin work together. They rank in the top 21% of all ingredient pairs, and 44 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓
The recipe
1 cocktailIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Put the very thin habanero sliver and the 2 ginger slices in a cocktail shaker and gently muddle them for about 20 seconds to release their oils without pulverizing the ginger.
Add the gin, lime juice and simple syrup to the shaker.
Fill the shaker with the ice cubes, seal it and shake hard for about 15 seconds until the outside is very cold.
Strain the drink into a chilled rocks or coupe glass, discarding the ice from the shaker.
Garnish the rim or surface of the drink with the thin ginger slice and serve right away.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Pepper + gintop 21% of all pairsAroma overlaplowMentioned together44 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Pepper + limetop 2% of all pairsAroma overlapstrongMentioned together3,491 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Ginger + limetop 2% of all pairsAroma overlapstrongMentioned together1,621 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Pepper + gingertop 4% of all pairsAroma overlapstrongMentioned together6,799 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Gin + syruptop 5% of all pairsAroma overlapstrongMentioned together127 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the lime
How well each one fits the dish's main ingredients (pepper, ginger, gin, syrup):
- Limethe original
- Lemonabout as good a flavor fit
Fit is the average pairing score against pepper, ginger, gin, syrup. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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