Why it works: Spirit and syrup work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 141 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Syrup Op Violets
Ingredients
Directions
Macerate the violet flowers in the rectified spirit in a closed vessel for 6 to 8 hours.
Press the mixture and add enough distilled water to make 8 ounces.
Filter the mixture and add 9 parts of syrup to each part of the essence obtained.
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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Spirit + syruptop 16% of all pairsSmell alikemoderateCooked together141 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
- Fresh violet flowers
- Supply the fragrance and colour that the spirit extracts during maceration.
- Rectified spirit
- Dissolves the aromatic compounds from the flowers, creating the essence.
- Syrup
- Sweetens the flavoured essence and dilutes it into a finished syrup.
The step that matters
Macerate the violet flowers in the rectified spirit in a closed vessel for 6 to 8 hours.. Alcohol pulls aroma and colour out of the petals over time. A closed vessel keeps the spirit from evaporating, so the extraction stays concentrated and the flavour is not lost.
“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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