MOUEEL
PT ⌄
flormoscatel · de lichia · de cassis · de mel · silvestre

Flor de sabugueiro

Cheira a cerca viva em maio e, de leve, a gato macho. É a mesma molécula, e isso é uma virtude.

on its own
1.0sour
2.0sweet
0.0savoury
0.0bitter
0.0umami
order · canon first

8 of these 29 are wild — theory says yes, nobody has cooked them. why →

29 pairings for Flor de sabugueiro.

Uva-crespa

classic

Same fortnight, same thiols. Nobody has improved on cooking them in one pan.

Açúcar

classic

The heads have no sugar of their own. Cordial is a preservation trick before a recipe.

Citric acid fixes the volatiles and stops the cordial fermenting on the shelf.

Morango

common

Muscat top note over a fruit that is all middle. It fills the gap upward.

The flower's linalool sits over the pyrazine grass and turns the whole glass into May.

Gin

common

Floral botanicals plus juniper resin; the flower is what makes the gin taste of a garden.

Champanhe

common

Bubbles carry the aroma up; the acid stops the cordial reading as squash.

Malic acid gives the flower a hard edge to sit on. The classic English jelly.

Both run on linalool. One cordial spoon and the green note becomes the point.

Uva moscatel

uncommon

Elderflower is the muscat note without the grape. Put them together and it doubles.

Ruibarbo

uncommon

Both peak in the same six weeks. The muscat note is what rhubarb lacks.

Kombucha

uncommon

Floral terpenes need acid underneath or they read like perfume.

Vinho branco

uncommon

Shared linalool. The flower makes a lean wine smell riper than the label admits.

Lichia

uncommon

Both loaded with linalool and rose oxide. Impossible to tell apart when chilled.

Pepino

uncommon

Green aldehyde under a heady flower. The cucumber is the reason it stays drinkable.

Kiwi

rare

Floral terpenes lift the grassy top note into something closer to muscat.

Two loud floral perfumes; use half of each or the whole thing smells like soap.

Muscat terpenes over salt. A spring trick, gone by July.

Both peak the same fortnight. Terpenes over estuary fat.

Truta

rare

Cure it in the cordial. Sugar firms the flesh and the flower replaces the dill.

Cavala

rare

Sweet-sour flower against oily fish, doing the job gooseberry sauce was invented for.

Pitaia

wild

Terpene perfume on neutral flesh, the way tonic works on a plain spirit.

Floral terpenes lift the green top note into something almost muscat.

Both peak in May. Muscat perfume sweetens the sourness without sugar.

Both run floral and green; the cordial dresses the raw pods cold.

Terpene perfume over a quiet fish reads as sea air with flowers.

Ostra

wild

Rose oxide over brine, and the oyster answers with its own nonadienal. A splash in the mignonette.

Tofu

wild

Floral needs a carrier with no aroma of its own. This is that carrier.

Sulfur spear meets thiol flower. Same funk from two sides, and neither backs down.