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Brandy Bitters

A macerated bitters made with gentian root, orange peel, cardamom, cinnamon, cochineal, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cardamom and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,299 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Brandy Bitters

Ingredients

Directions

Macerate

  1. Combine the sliced gentian root, dried orange peel, cardamom seed, bruised cinnamon, and cochineal in a large container.

  2. Pour in the brandy and mix well.

  3. Cover and let the mixture macerate for 14 days.

Strain

  1. After 14 days, strain the mixture to remove solids.

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. Cardamom + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together1,299 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Orange + cardamomtop 2% of all pairs
    Smell alikestrong
    Cooked together228 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cinnamon + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,199 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Orange + brandytop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gentian root
Provides the bitter flavour that defines the bitters.
Dried orange peel
Adds citrus aroma and a light bright sweetness to the infusion.
Cardamom seed
Contributes warm, floral aroma to the brandy.
Cinnamon
Adds warm spiced aroma and flavour to the infusion.
Brandy
Acts as the solvent that extracts flavour from the botanicals and preserves the mixture.

The step that matters

Covering and leaving the mixture to macerate for 14 days. Alcohol extracts flavour slowly from dried botanicals. Too short a rest leaves the bitters weak, while the sealed container keeps the alcohol from evaporating so the extraction stays consistent.

Swap the orange

How well each one fits the dish's main ingredients (cardamom, cinnamon, brandy):

  1. Vanillafits about as well
  2. Orangethe original
  3. Figfits about as well
  4. Raisinfits about as well

Fit is the average pairing score against cardamom, cinnamon, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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