Why it works: Syrup and rum work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 367 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Syrup with Rum or Brandy
Ingredients
Directions
Prepare the syrup by following the recipe for Syrup (No. 400).
Once the syrup is ready, mix in the rum or brandy.
Pour the mixture over the dish after removing it from the mold.
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.
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Syrup + rumtop 17% of all pairsSmell alikelowCooked together367 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rum or brandy
- Adds alcoholic aroma and flavour to the syrup.
- Syrup
- Provides sweetness and moisture to soak into the dish.
“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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