Why it works: Cherry and wine work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓
Roman Punch a LA Montrose
Ingredients
Directions
Place the cherry-water ice, Moselle wine, kirschenwasser, and noyeau in a freezing pot.
Embed the pot in rough ice.
Work the ingredients thoroughly while freezing.
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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Cherry + winetop 16% of all pairsSmell alikemoderateCooked together423 recipes
Shared aroma: ethyl octanoate (fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherry-water ice
- Provides the base body and sweetness that the frozen punch is built on.
- Moselle wine
- Adds acidity and light fruity flavour while keeping the punch from freezing rock hard.
- Kirschenwasser
- Contributes a strong cherry aroma and depth of flavour.
- Noyeau
- Adds an almond-like aroma and extra sweetness that complements the cherry flavour.
The step that matters
Work the ingredients thoroughly while freezing. Constant stirring breaks up ice crystals as they form, giving a smooth, slushy texture instead of a hard, coarse frozen mass. Stopping or neglecting the stirring lets large crystals grow and makes the punch grainy.
“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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