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Drink

Raspberry Brandy

A spirit infused with raspberry juice and sugar, then cooled and mixed with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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. Scald the raspberries in a stone jar set in a kettle of water or on a hot hearth.

  2. When the juice runs freely, strain it without pressing.

  3. Boil the juice with the sugar and skim until clear.

  4. Pour out the clear juice and let it cool.

Finish and bottle

  1. Add an equal quantity of brandy and shake well.

  2. Bottle the mixture.

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
Provide the flavour and juice that form the base of the liqueur.
Loaf sugar
Sweetens the juice and balances the tartness of the raspberries.
Brandy
Acts as the spirit that preserves the mixture and adds warmth and depth.

The step that matters

Skim the juice until clear. Boiling the juice with sugar brings impurities and cloudy particles to the surface. Skimming them off keeps the finished liqueur clear and stable rather than hazy.

“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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