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Drink

Blackberry Bounce

A blackberry liqueur made by boiling blackberry juice, adding sugar, and infusing with brandy or whiskey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Blackberry Bounce

Ingredients

Directions

Prepare the juice

  1. Wash and strain the blackberries.

  2. Boil the juice in a large kettle and skim it well.

Sweeten and finish

  1. Add 3 pounds of white sugar for each gallon of juice.

  2. Once cooled, mix in 1 quart of brandy or whiskey.

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 + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Blackberries
Supply the main fruit flavor, deep color, and natural acidity of the drink.
White sugar
Adds sweetness that balances the tartness of the juice and helps preserve it.
Brandy or whiskey
Adds alcohol that helps preserve the drink and contributes warm, rich aroma.

The step that matters

Mix in the brandy or whiskey only after cooling. Alcohol is volatile, so heat drives it and its aroma off. Adding the spirit to hot juice weakens both the preserving effect and the flavor.

“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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