Skip to main content
Drink

Raspberry Brandy

A spirit made by infusing raspberry juice with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Raspberry Brandy

Ingredients

Directions

Make the juice

  1. Pick the raspberries when dry and place them in a glass jar.

  2. Put the jar in a kettle of cold water and heat the kettle.

  3. Allow the fruit to sit until the juice runs, then strain it.

Sweeten, cool and bottle

  1. Add ½ pound of sugar for every pint of juice and boil, skimming off any foam.

  2. Once cooled, mix the juice with an equal quantity of brandy.

  3. Bottle the mixture tightly.

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

Raspberries
Supply the juice and fruit flavor that the drink is built on.
Sugar
Sweetens the juice and balances the raspberries' natural tartness.
Brandy
Adds alcohol that helps preserve the mixture and carries the fruit's aroma.

The step that matters

Mixing the brandy only once the juice has cooled. Alcohol is volatile, so adding brandy to hot juice lets much of its aroma escape with the steam. Waiting until the juice has cooled keeps the brandy's character in the finished drink.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes