Why it works: Pineapple and champagne work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Curacao, Maraschino, Noyon Punch
Ingredients
Directions
Make a quart of pineapple, orange, or lemon sherbet.
Once frozen, stir in 1 cup of champagne, sauterne, or rum.
Add ½ cup of your chosen cordial (curaçao, maraschino, or noyau).
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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Pineapple + champagnetop 6% of all pairsSmell alikemoderateCooked together97 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sherbet
- Provides the frozen, creamy base and the fruit sweetness of the punch.
- Champagne, sauterne, or rum
- Adds liquid that stays partly unfrozen, keeping the punch light and drinkable rather than solid.
- Curaçao, maraschino, or noyau cordial
- Adds sweetness and a distinct aromatic, fruity or almond-like flavour.
The step that matters
Stir in the liquor once the sherbet is frozen. Alcohol lowers the freezing point, so adding it to a fully frozen sherbet makes it hard to blend and can leave it icy or lumpy. Stirring it in at the right firmness keeps the texture smooth and evenly flavoured.
“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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