Name: Curacao, Maraschino, Noyon Punch
Ingredients: 1 quart pineapple, orange, or lemon sherbet; 1 cup champagne, sauterne, or rum; ½ cup curacao, maraschino, or any of the above cordials

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

1 quart pineapple, orange, or lemon sherbet
1 cup champagne, sauterne, or rum
½ cup curacao, maraschino, or any of the above cordials

Directions

Make a quart of pineapple, orange, or lemon sherbet and freeze it.
Once frozen, stir in 1 cup of champagne, sauterne, or rum.
Add ½ cup of curacao, maraschino, or any of the above cordials and mix 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.

Pineapple + champagnetop 6% of all pairs

Smell alikemoderate

Cooked 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 base and sweetness that the wine or rum and cordials are stirred into.
Champagne, sauterne, or rum: Adds liquid and alcohol that softens the frozen sherbet as it blends into a looser punch.
Curacao or maraschino cordial: Adds concentrated sweetness and aromatic citrus or cherry flavour to the punch.

“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.