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Tincture of Hops

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Spirit and wine work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 701 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Tincture of Hops

Ingredients

Directions

  1. Combine fresh hops and spirit of wine in a jar.

  2. Let the mixture digest for 7 days.

  3. Strain the mixture to obtain the tincture.

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. Spirit + winetop 9% of all pairs
    Smell alikelow
    Cooked together701 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Hops + winetop 22% of all pairs
    Smell alikelow
    Cooked together4 recipes

    Shared aroma: 4-methylguaiacol (smoky, spicy).

  3. Hops + spirittop 46% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

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