Skip to main content

Gum Guaiac Bitters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Rye and whisky work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Gum Guaiac Bitters

Ingredients

Directions

  1. Combine the powdered gum guaiac with the rye whisky in a quart jar.

  2. If desired, add poke root and black cohosh or rattle root.

  3. Seal the jar and let it sit for a few days.

  4. Take ordinary-sized doses three to four times a day.

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. Rye + whiskytop 13% of all pairs
    Smell alikemoderate
    Cooked together129 recipes

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

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

You might also like

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