Skip to main content
Drink

Champagne Cup

A chilled beverage made with champagne, seltzer water, brandy, euragoa, and sugar.

From an old cookbook · modernised transcription
Jump to recipe ↓

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 Cup

Ingredients

Directions

  1. Mix the champagne, seltzer water, brandy, euragoa, and sugar in a large pitcher and stir well to combine.

  2. Keep the mixture in ice until ready to serve.

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

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

  3. Champagne + sugartop 25% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: guaiacol (smoky, sweet).

Brandy and sugar 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

Champagne
Provides the sparkling base and most of the liquid volume of the cup.
Brandy
Adds alcoholic strength and a warming, aromatic depth to the drink.
Seltzer water
Adds further carbonation and dilutes the wine for a lighter, lively drink.

“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.

You might also like