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All cocktails Alabazam (long)

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Alabazam (long)

Anytime · Aperitivo/aperitif · Citrusy

3.8 36 ratings

Ingredients

1 1/2 oz Cognac (brandy)
3/4 oz Orange Curaçao
3/4 oz Lemon juice
1/3 oz Sugar syrup 'rich' (2:1)
2 dash Orange bitters
3 drop Saline solution 4:1
2 oz Soda water

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of lemon slice wheel.

Method

  1. 3 SHAKE first 6 ingredients with ice.
  2. 4 Open shaker and ADD soda water.
  3. 5 STRAIN into ice-filled glass.

Garnish

  1. 6 Garnish with lemon slice wheel.

Flavour profile

12.4% alc./vol. · 1.5 standard drinks · 210 calories

History

This long, fruity cocktail packs a cognac-charged punch, but mellows and becomes refreshing as the ice melts.

The earliest mention of a drink called Alabazam is found in Leo Engel's 1878 book, American and Other Drinks. The recipe provided in that publication is: ALABAZAM. Use tumbler. One tea-spoonful of Angostura bitters; two tea-spoons of orange Curaçao; one tea-spoonful of white sugar; one tea-spoonful of lemon juice; half a wine glass of brandy. Shake up well with fine ice and strain in a claret glass. The Alabazam described in the 1878 text is a potent, short, and straight-up cocktail. This differs significantly from the tall Alabazam that appears in William Schmidt's 1892 work, The Flowing Bowl – When and What to Drink. Schmidt's version is as follows: Alabazam. A large bar glass, The juice of ½ lemon, 1 barspon of sugar, 1 dash of Seltzer; mix this well; Fill your glass 2/3 with fine ice, 2 dashes of curaçao, 1 drink of brandy. Stir well, strain, and serve.

Created by William Schmidt