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Punch D LA Monaco

A pineapple punch made with brandy, dry sherry, Sauterne, lemon water ice, and sparkling Moselle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Brandy and sherry are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Punch D LA Monaco

Ingredients

Directions

Macerate the fruit

  1. Place the pineapple cubes in a bowl.

  2. Pour the brandy over the pineapple.

  3. Add the dry sherry and Sauterne.

  4. Set the bowl on ice for 1 hour.

Finish and serve

  1. Just before serving, add the lemon water ice.

  2. Pour the well-iced sparkling Moselle over the mixture.

  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. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Pineapple + sherrytop 7% of all pairs
    Smell alikemoderate
    Cooked together228 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Pineapple + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together298 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  5. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

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

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

What each ingredient does

Pineapple
Releases flavour and aroma into the punch while soaking in the wine and brandy.
Brandy
Adds alcoholic strength and warming aroma to the punch.
Dry sherry
Adds nutty, dry depth and body to the base.
Sauterne
Adds sweetness and a rich, honeyed body to the base.
Lemon water ice
Adds sweetness and acidity, and dilutes the punch as it melts.
Sparkling moselle
Adds effervescence and lightness to the finished punch.

The step that matters

Chill the sparkling Moselle well before pouring. Cold wine holds more dissolved carbon dioxide, so the punch stays lively. Adding warm sparkling wine causes it to foam up and go flat quickly.

Swap the lemon

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

  1. Apricotfits better
  2. Vanillafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against pineapple, brandy, sherry. 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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