Why it works: Vermouth and cranberry work together. They rank in the top 20% of all ingredient pairs, and 6 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓
The recipe
1 servingIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Chill a martini or coupe glass in the freezer for 5 minutes.
Fill a cocktail shaker about two-thirds full with ice.
Add the vodka, dry vermouth and cranberry juice to the shaker.
Shake hard for about 15 seconds until the outside of the shaker is very cold.
Strain the mixture into the chilled glass.
Hold the lime zest twist over the drink, squeeze it to release the oils, then rub it around the rim and drop it in as garnish.
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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Vermouth + cranberrytop 20% of all pairsAroma overlaplowMentioned together6 recipes
Shared aroma: linalool (floral, citrus).
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Vodka + vermouthtop 1% of all pairsAroma overlapstrongMentioned together29 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Cranberry + limetop 4% of all pairsAroma overlapstrongMentioned together100 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Vodka + limetop 5% of all pairsAroma overlaplowMentioned together225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Vodka + cranberrytop 7% of all pairsAroma overlaplowMentioned together125 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the cranberry
How well each one fits the dish's main ingredients (vodka, vermouth, lime):
- Lemonbetter flavor fit
- Orangeabout as good a flavor fit
- Cranberrythe original
- Cherryabout as good a flavor fit
Fit is the average pairing score against vodka, vermouth, lime. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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