Name: Gin and Pine
Ingredients: 2 ounces green pine splints; 1 quart gin

Why it works: Pine and gin work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 7 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Gin and Pine

Ingredients

2 ounces green pine splints
1 quart gin

Directions

Prepare

Split the heart of a green pine log into fine splints, about the size of a cedar pencil.
Place the splints into a quart decanter.
Fill the decanter with gin.

Infuse and serve

Let the pine soak for 2 hours before serving.

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.

Pine + gintop 19% of all pairs

Smell alikemoderate

Cooked together7 recipes

Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Green pine splints: Provide the piney, resinous aroma that flavors the gin during soaking.
Gin: Acts as the solvent that extracts aromatic oils and flavor compounds from the pine.

“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.