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Drink

Iced Coffee

Iced coffee made with strong brewed coffee, sugar, maraschino liqueur, served over ice and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Iced Coffee

Ingredients

Directions

Make the coffee

  1. Brew 1 quart of strong coffee and let it cool.

  2. Stir in 4 heaping tablespoons of sugar until dissolved.

  3. Add ⅓ cup of maraschino to the coffee.

Serve

  1. Serve over ice and top with whipped cream.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Provides the main bitter, roasted flavor and the liquid base of the drink.
Sugar
Adds sweetness that balances the bitterness of the coffee.
Maraschino
Adds cherry-like aroma and flavor plus extra sweetness to the coffee.
Whipped cream
Adds richness and a soft, cool topping that contrasts with the iced coffee.

The step that matters

Dissolving the sugar. Sugar dissolves much more readily in warm liquid than in cold. Because the coffee has been cooled first, stir thoroughly so the sugar fully dissolves and the drink doesn't taste gritty or unevenly sweet.

“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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