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Drink

Brandy Bitters

A bitters made with gentian root, orange peel, cardamom, cinnamon, cochineal, rectified spirit, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cardamom and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,299 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Brandy Bitters

Ingredients

Directions

Prepare

  1. Combine all ingredients in a large container and mix thoroughly.

Bottle and store

  1. Bottle the mixture in four-ounce octagon bottles.

  2. Seal and store in a cool, dark place.

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. Cardamom + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together1,299 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Orange + cardamomtop 2% of all pairs
    Smell alikestrong
    Cooked together228 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Orange + spirittop 13% of all pairs
    Smell alikemoderate
    Cooked together171 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cinnamon + spirittop 14% of all pairs
    Smell alikemoderate
    Cooked together150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Gentian-root
Provides the bitter base that defines the character of the bitters.
Orange-peel
Adds bright citrus aroma and a mild bitterness.
Cardamoms
Contributes warm, aromatic spice notes.
Cinnamon
Adds warm, sweet spice aroma.
Cochineal
Gives the mixture its red colour.
Rectified spirit
Extracts flavour compounds from the botanicals and helps preserve the mixture.

Swap the orange

How well each one fits the dish's main ingredients (cardamom, cinnamon, spirit):

  1. Limefits about as well
  2. Orangethe original
  3. Vanillafits less well
  4. Lemonfits less well

Fit is the average pairing score against cardamom, cinnamon, spirit. 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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