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Orange Champagne

A chilled orange-flavored champagne-like beverage made with plain syrup, acids, colorings, essences, and French cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Orange Champagne

Ingredients

Directions

  1. Combine the plain syrup and tartaric or citric acid in a large container.

  2. Add the orange coloring, essence of orange champagne, and soluble essence of orange.

  3. Stir in the French cream and lemonade coloring until well mixed.

  4. Chill before serving.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Orange + champagnetop 13% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Syrup + champagnetop 22% of all pairs
    Smell alikelow
    Cooked together78 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  4. Syrup + orangetop 23% of all pairs
    Smell alikelow
    Cooked together1,179 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Champagne + creamtop 27% of all pairs
    Smell alikelow
    Cooked together83 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Plain syrup
Provides the sweet liquid base that carries all the other flavourings.
Tartaric acid or citric acid
Adds sharpness that balances the sweetness and brightens the orange flavour.
French cream
Adds body and a creamy mouthfeel to the otherwise thin syrup.
Essence of orange champagne
Supplies the main orange-champagne aroma and flavour.

Swap the orange

How well each one fits the dish's main ingredients (syrup, champagne, cream):

  1. Strawberryfits better
  2. Vanillafits better
  3. Raspberryfits better
  4. Orangethe original

Fit is the average pairing score against syrup, champagne, cream. 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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