Name: Sarsaparilla and Blackberry Infusion
Ingredients: 1 ounce sarsaparilla leaf; 1 ounce blackberry leaf; 1 ounce hops; 3 quarts cold water; 1 pint whisky

Why it works: Blackberry and whisky work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 25 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Sarsaparilla and Blackberry Infusion

Ingredients

Directions

Infuse sarsaparilla leaf, blackberry leaf, and hops in cold water for two to three days.
After infusion, add whisky and mix well.
Bottle the mixture.
Take 1 teaspoon three times a day.

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.

Blackberry + whiskytop 11% of all pairs

Smell alikemoderate

Cooked together25 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Hops + whiskytop 46% of all pairs

Smell alikelow

Cooked together0 recipes

Shared aroma: guaiacol (smoky, sweet).
Blackberry + hopstop 47% of all pairs

Smell alikemoderate

Cooked together0 recipes

Shared aroma: guaiacol (smoky, sweet).