Name: Tincture of Cinnamon
Ingredients: 1 bottle genuine Cognac; 3 ounces bruised cinnamon; 1 teaspoon sugar; 1 glass good Sherry or Madeira; 1 egg yolk

Why it works: Cinnamon and sugar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tincture of Cinnamon

Ingredients

Directions

Make the tincture

Pour the Cognac over the bruised cinnamon in a bottle.
Let it steep for a period of time.

Serve

To serve, mix a teaspoon of the tincture with a lump of sugar in a glass of Sherry or Madeira.
Add the beaten egg yolk and stir well.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Cinnamon + sugartop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).
Cinnamon + sherrytop 15% of all pairs

Smell alikemoderate

Cooked together649 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + sherrytop 22% of all pairs

Smell alikelow

Cooked together4,141 recipes

Shared aroma: guaiacol (smoky, sweet).
Cinnamon + eggtop 28% of all pairs

Smell alikelow

Cooked together19,058 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Cognac: Acts as the solvent that draws aroma and flavour from the bruised cinnamon during steeping.
Cinnamon: Supplies the main aromatic and spicy flavour of the tincture.
Sugar: Adds sweetness to balance the spirit and the wine.
Egg yolk: Adds richness and a smooth, creamy body to the drink when beaten in and stirred.
Sherry or madeira: Forms the wine base of the drink, adding its own sweetness and nutty, fortified flavour.

“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.