Why it works: Wine and vermouth work together. They rank in the top 10% of all ingredient pairs, and 120 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓
The recipe
Ingredients
Directions
Fill a glass with cracked ice.
Add Byrrh wine, French vermouth, and Curacao.
Stir well, strain, and serve.
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 aroma chemistry they share, and how many recipes mention both.
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Wine + vermouthtop 10% of all pairsAroma overlaplowMentioned together120 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Byrrh wine
- Provides the main sweet, herbal, bittersweet body of the drink.
- French vermouth
- Adds aromatic herbal notes and dilutes the sweetness for balance.
- Curacao
- Adds a light orange aroma and sweetness in a small amount.
“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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