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Whiskey Cordial

A whiskey cordial made with ripe white currants, lemon rind, ginger, whiskey, and lump sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Whiskey Cordial

Ingredients

Directions

Infuse

  1. Remove the currants from the stalks and place them in a large jug.

  2. Add the lemon rind, ginger, and whiskey to the jug.

  3. Cover the jug tightly and let it sit for 24 hours.

  4. Strain the mixture through a fine sieve.

  5. Add the lump sugar and let it stand for an additional 12 hours.

Bottle

  1. Bottle the cordial and cork it well.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ginger + sugartop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. White currant + lemontop 20% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ginger and sugar barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White currants
Provide the fruit flavour and tartness that forms the base of the cordial.
Whiskey
Extracts flavour from the fruit, rind and ginger, and preserves the cordial.
Lump sugar
Adds sweetness that balances the tartness of the currants and whiskey.
Ginger
Adds a warm, aromatic spice note that infuses into the whiskey.

The step that matters

Covering the jug tightly during the 24-hour infusion. A tight cover keeps alcohol and aromatic compounds from evaporating, so the whiskey extracts flavour from the fruit, rind and ginger as intended.

Swap the white currant

How well each one fits the dish's main ingredients (lemon, ginger, sugar):

  1. Orangefits better
  2. Limefits better
  3. Mangofits better
  4. White currantthe original

Fit is the average pairing score against lemon, ginger, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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