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White Currant Cordial

A cordial made by macerating white currants in whiskey, lemon rind, sugar, ginger, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

White Currant Cordial

Ingredients

Directions

Infuse

  1. Combine bruised white currants and whiskey in a container.

  2. Add the thinly pared lemon rind and let it stand for 2 days.

  3. Strain or filter the mixture.

Sweeten and bottle

  1. Stir in loaf sugar, ginger, and lemon juice.

  2. Bottle and seal the cordial.

  3. Let it sit for at least 1 month before using; it improves with age.

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. Sugar + gingertop 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

Sugar and ginger 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 main fruit flavour and tartness that the whiskey draws out during infusion.
Whiskey
Acts as the solvent that extracts flavour from the fruit and lemon rind and preserves the cordial.
Loaf sugar
Adds sweetness and balances the sharp acidity of the currants and lemon.
Lemon rind
Contributes aromatic citrus oils that scent the infusion.
Ginger
Adds a warm, spicy aroma that rounds out the fruit and spirit.

The step that matters

Straining or filtering before bottling. Leftover fruit solids can ferment or cloud the cordial and spoil its clarity. Thorough straining keeps the liquid clear and stable during aging.

Swap the white currant

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

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

Fit is the average pairing score against lemon, sugar, ginger. 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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