Why it works: Cider and whisky share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 28 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
The recipe
Serves 1Ingredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
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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Cider + whiskytop 3% of all pairsAroma overlapstrongMentioned together28 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Cider + appletop 1% of all pairsAroma overlapstrongMentioned together1,042 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Cider + apple brandytop 2% of all pairsAroma overlapstrongMentioned together10 recipes
Shared aroma: hexanol (green, fruity).
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Apple brandy + appletop 2% of all pairsAroma overlapstrongMentioned together38 recipes
Shared aroma: hexanol (green, fruity).
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Whisky + appletop 3% of all pairsAroma overlapstrongMentioned together94 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the lemon
How well each one fits the dish's main ingredients (cider, sugar, apple brandy, rye, whisky, apple):
- Grapebetter flavor fit
- Vanillabetter flavor fit
- Peachbetter flavor fit
- Lemonthe original
Fit is the average pairing score against cider, sugar, apple brandy, rye, whisky, apple. 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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