Why it works: Orange and lemon 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 ↓
Champagne Cobbler
Ingredients
Directions
Fill the tumbler one-third full with shaved ice, and fill the balance with champagne, ornament with berries in season.
Serve with straws.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Champagne | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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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Orange + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Tea + lemontop 8% of all pairsSmell alikemoderateCooked together610 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Tea + orangetop 9% of all pairsSmell alikemoderateCooked together333 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Champagne + orangetop 13% of all pairsSmell alikemoderateCooked together260 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
-
Champagne + lemontop 13% of all pairsSmell alikelowCooked 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
- Champagne
- Provides the sparkling base and the main liquid of the drink.
- Sugar
- Adds sweetness to balance the dryness of the champagne.
“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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