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Lemon Eggnogg

A chilled lemon-flavored eggnog with bitters, rum, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lemon Eggnogg

Ingredients

Directions

  1. Combine lemon syrup, eggs, Angostura bitters, rum, powdered sugar, and milk in a shaker.

  2. Add chipped ice and shake well.

  3. Strain the mixture into soda glasses.

  4. Serve with straws.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rum + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Syrup + rumtop 17% of all pairs
    Smell alikelow
    Cooked together367 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Thicken the drink and give it a rich, creamy body when shaken.
Milk
Provides the creamy base and dilutes the eggs for a smooth texture.
Powdered sugar
Adds sweetness and dissolves easily into the cold liquid.
Lemon syrup
Supplies sweetness and bright citrus acidity that cut through the richness.

The step that matters

Shake well with the ice. Vigorous shaking chills the drink and emulsifies the eggs and milk into a smooth, frothy texture. Insufficient shaking leaves the egg unevenly mixed and the drink thin and cloudy.

Swap the lemon

How well each one fits the dish's main ingredients (syrup, egg, rum, sugar, milk):

  1. Vanillafits better
  2. Pineapplefits better
  3. Bananafits better
  4. Lemonthe original

Fit is the average pairing score against syrup, egg, rum, sugar, milk. 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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