Ingredient
Liquor
Three views of what liquor relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of liquor? Try one of these.
Ranked by aroma-compound similarity from FlavorDB. See the full list →
Relations
Cooks with
Recipe co-occurrenceThings this is cooked with in real recipes — strongest cue for partners on the plate.
Blended
Chemistry + recipe contextSimilar in both chemistry and recipe use — the most versatile lens.
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
Processed convenience pantry products
75 ingredients
Cooks with
Rich confections nuts and spirits
91 ingredients
Cooks with
Teas and East-Asian beverages
51 ingredients
Cooks with
Sweet dessert and tropical beverage ingredients
133 ingredients
Cooks with
Sweet confections and dessert spirits
91 ingredients
Cooks with
Sweet confections and cocktail mixers
99 ingredients
Blended
Cocktail liqueurs and bar spirits
122 ingredients
Blended
Rich nuts, fats, and spirits
81 ingredients
Blended
European wines and spirits
42 ingredients
Blended
Sweet baking and confectionery ingredients
157 ingredients
Blended
Sweet liqueurs and confections
57 ingredients
Tastes like
Wines and spirits
31 ingredients
Tastes like
Spirits, wines and indulgent confections
59 ingredients
Tastes like
Cocktail liqueurs and spirits
75 ingredients
Tastes like
Chinese traditional sweets and botanicals
83 ingredients
Tastes like
Sweet confections and dessert bases
44 ingredients
Tastes like
Sweet confectionery and dessert bases
45 ingredients
Slug liquor