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Raspberry Brandy

A fermented raspberry-infused brandy made by steeping raspberries in water and brandy, then straining and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and sugar 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 infusion

  1. Mix the water with the brandy in a large pitcher.

  2. Add the raspberries and loaf sugar.

  3. Cover the mixture and let it sit for a week.

Strain and bottle

  1. After a week, use a piece of flannel covered with Holland to strain the mixture gradually.

  2. Once strained, bottle the brandy and ensure the bottles are well corked.

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

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

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

Brandy
Acts as the base spirit that extracts flavour and aroma from the raspberries.
Raspberries
Release their juice and aroma into the brandy, flavouring the spirit over the week.
Loaf sugar
Adds sweetness and rounds out the tartness of the raspberries.

The step that matters

Straining gradually. Pressing or rushing the strain can push fine raspberry pulp and sediment through the flannel, leaving the liqueur cloudy. Letting it drip slowly keeps the finished spirit clearer.

“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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