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Champagne Punch.

A chilled punch made with champagne, maraschino, pineapple, brandy, curacao, sugar, water, green tea, lemons, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Champagne Punch.

Why it works: Champagne and brandy work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 169 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Champagne Punch.

Ingredients

Directions

  1. Mix all ingredients together except the champagne.

  2. Once mixed, add the champagne and a large piece of ice.

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.

Photo for illustrative purposes only · Contact us to use it

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. Champagne + brandytop 5% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Champagne + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Pineapple + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together298 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  5. Champagne + lemontop 13% of all pairs
    Smell alikelow
    Cooked together404 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Champagne
Provides the sparkle and bubbly lift that defines the punch.
Brandy
Adds strength and a warming depth that balances the sweetness.
Maraschino
Contributes cherry-almond sweetness and aromatic flavour.
Lemons
Add acidity that brightens the punch and cuts the sweetness.
Loaf sugar
Sweetens the punch and rounds out the acidity of the citrus.
Pineapple
Adds fruity sweetness and acidity along with aroma.

The step that matters

Adding the champagne. Champagne is added last, after the other ingredients are mixed, so it keeps its carbonation. Stirring it vigorously or adding it too early releases bubbles and leaves the punch flat.

Swap the lemon

How well each one fits the dish's main ingredients (champagne, pineapple, brandy, sugar, green tea):

  1. Vanillafits better
  2. Peachfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against champagne, pineapple, brandy, sugar, green tea. 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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