Alabazam
First off, let me apologize for not writing in a while, but I’ve been busy doing things like re-working a bar program, writing a chapter of the next Food & Wine Cocktails book, helping found a bartender’s guild, planning seminars for the upcoming Czech Bar Awards, and coming up with recipes for the next Hendrick’s gin book, all the while dealing with work, travel, family and the recent influx of visitors to Seattle.
Mixology Monday, hosted by Joe and Dinah over at Bibulo.us, has finally dragged me to the keyboard with an interesting theme this time: Nineteenth Century Cocktails. Combing through my sources and finding a lot of plagiarism between authors as well as an awful lot of bizarre (and not in the good way) concoctions, sometimes with ingredients that are now defunct, I began to worry that it would be next to impossible to find a unique entry that would also be palatable. Then I came across Leo Engel’s 1878 opus, American and Other Drinks.
While my eyes flitted over such concoctions as the Flip Flap, Heap of Comfort, the Magnolia (a la Simons) and the Square Meal (which could’ve been substituted for one, what with the two egg yolks and salt and pepper before we even get to the boozy ingredients), it was the Alabazam (it should really have an exclamation point after the name, shouldn’t it?) that intrigued me enough to actually waste good booze on a trial run.
Leo Engel, an expat by way of New York, came up with the following libation while tending bar at the Criterion’s American Bar:
ALABAZAM
Use tumbler.
One tea-spoonful of Angostura bitters; two tea-spoonfuls of orange Curaçoa; 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.
This was converted (by me) to:
ALABAZAM
1 ½ oz Cognac
2 tea-spoons Cointreau
1 tea-spoon Angostura
1 tea-spoon sugar
1 tea-spoon lemon juice
stir all until sugar has dissolved
add ice, stir and strain into a chilled cocktail glass
marvel at the spiciness!
The Criterion is a restaurant which still exists in London’s Piccadilly Circus to this day, although I suspect in a much smaller format as this celebrated bon-vivant’s tome makes mention of a smoking room, a grill room, a cigar shop, the buffet lounge, the west, east and south rooms as well as private dining rooms and the grand hall, not to mention the Theatre.
What intrigued me about the Alabazam, besides the name, was the use of a whole teaspoon of Angostura. As anyone who regularly uses bitters knows, this is an enormous amount of product for something that is usually measured in drops and dashes, but, tempered with the sugar and Cointreau, it really works in this drink.
Deep red rust in tone and with tons of spice from the Angostura, this cocktail will cure what ails you as you step back in time to an era where drinking was about more than getting blotto’d, it was about following doctor’s orders.
Picture by:
Jamie Boudreau
Cocktail Whisperer
.
glad you are back
300rwhp said this on September 16, 2008 at 11:58 am |
Wow, brilliant! Any thoughts on using other bitters for a variation?
Eugenia said this on September 20, 2008 at 4:30 pm |
Tried it, really liked it. Definitely an after dinner drink though, I sent one over to one of my regulars not realizing she still had some wine in her glass, she liked the drink but needless to say her palate was pretty much toast.
I suppose the recipe would work for booze besides the cognac too, perhaps a whiskey, or a rum version?
Ryan said this on September 21, 2008 at 11:30 am |
AMEN!
Dominik MJ said this on September 22, 2008 at 1:23 pm |
Eugenia, Ryan:
One can only try it to find out….
Jamie Boudreau said this on September 26, 2008 at 3:47 pm |
Tried it with Gibson’s 12 year old Canadian whiskey. Not good, maybe a different bitters or something, perhaps Peychauds (imagine the colour). We’ll see. I must admit I’m intrigued by the idea of emphasizing the flavours in the bitters
Ryan said this on October 8, 2008 at 1:39 pm |
Maybe not Canadian Whiskey
Boris said this on September 17, 2010 at 1:50 pm |
Beautiful with xo cognac and meyer lemon juice.
Andy said this on November 6, 2008 at 8:45 pm |
[…] recipe Niels provided weighed in at nearly 5oz so I instead went for Jamie’s smaller recipe which is fairly similar in proportion but a bit more appropriate for a Monday night. I’ve […]
The Alabazam Cocktail » Cocktail adventures at Oh Gosh! said this on December 1, 2008 at 3:53 pm |
Wow, I love it. tried it with Chalfonte, and I’m hooked. The drink really evolves in your mouth, going through all the flavors. thanks!
Talley said this on September 21, 2009 at 4:59 pm |
[…] by a fruity cognac, and a multiple of the flavors can outcome in positively unusual Sidecars, Alabazams, and Japanese Cocktails. A perfumed rum or scotch might additionally be a great compare with quince […]
How to Make Quince Brandy | U Reader | Your daily news stop station ... said this on November 18, 2009 at 10:31 pm |
[…] relatively heavily bittered, requires 7 dashes each of Peychaud’s and Angostura. The Alabazam contains a whopping teaspoon (5mL) of bitters. I tried counting how many dashes it took to pour […]
Life’s Bitter « The Manhattan Project – Cocktails said this on January 21, 2010 at 4:47 pm |
[…] got this drink via Jay, who adapted it from Jamie, who got it from an 1878 tome called American and Other Drinks. Use whatever aromatic bitters you […]
Looka!» Blog Archive » HAPPY REPEAL DAY!!! said this on February 9, 2010 at 11:55 am |
I ran out of cointreau so I substituted patron citronge, and rather than angostura, I used fee brothers whiskey barrel aged aromatic bitters.
delicious.
Julian DiMarco said this on September 13, 2011 at 7:17 pm |
[…] I always wanted to taste those bitter-heavy cocktails, so last night I tried the Alabazam. […]
Alabazam « Bartending Notes said this on November 12, 2012 at 6:15 am |