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Drink

Hock Cup

A citrusy cocktail made with lemon, curaçao, chartreuse, iced hock, and soda water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hock Cup

Ingredients

Directions

Prepare the base

  1. Rub the sugar onto the thinly pared rind of the lemons.

  2. Pound the sugar and place it in a bowl with the strained juice.

Mix and serve

  1. Add the curaçao, chartreuse, and iced hock, and stir well.

  2. Add the iced soda water.

  3. Serve immediately.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Sugar
Sweetens the punch and helps draw aromatic oils from the lemon rind.
Lemon rind
Adds fragrant citrus oils that give the punch its aroma.
Lemon juice
Adds acidity that balances the sweetness of the sugar and liqueurs.
Curaçao
Adds orange flavour and sweetness to the punch.
Chartreuse
Adds herbal, aromatic depth to the drink.
Hock
Forms the chilled wine base that makes up most of the volume.

The step that matters

Add the soda water last. Carbonation escapes quickly from stirred or standing liquid. Adding the iced soda water at the end, then serving at once, keeps the drink fizzy and cold.

“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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