The Rum Howler Blog

(A Website for Spirited Reviews)

  • The Rum Howler Blog

  • Visit My Online Memorabilia Store

  • The Rum Howler Interview (Good Food Revolution)

    Click on the Image to see my interview on Good Food Revolution

  • Industry Interviews

    Interviews

    Click the Image for Great Interviews with the Movers of Industry

  • Cocktails and Recipes

    Click Image for Awesome Recipes

  • Follow Me on Twitter!

  • Copyright

    Copyright is inherent when an original work is created. This means that the producer of original work is automatically granted copyright protection. This copyright protection not only exists in North America, but extends to other countries as well. Thus, all of the work produced on this blog is protected by copyright, including all of the pictures and all of the articles. These original works may not be copied or reused in any way whatsoever without the permission of the author, Chip Dykstra.
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,431 other followers

  • Subscribe

  • Top Posts

  • What People are Saying:

    Arctic Wolf on Contact Me
    Arctic Wolf on Top 25 Rums of 2014
    Jambrina Sakellaropo… on Top 25 Rums of 2014
    Harvey on Contact Me
    Arctic Wolf on Review: Bayou Silver Rum
    Arctic Wolf on Review: Bayou Silver Rum
  • Archives

  • Visitors

    • 5,845,550 pageviews since inception

Alabazam

This is an old recipe usually credited to Leo Engels, an American bartender (working in London) who published the recipe in 1978 (recipe number 192 by the way) in his cocktail book, American and Other Drinks. The recipe bears a resemblance to the modern Sidecar, but with one significant difference. Mr. Engels used Angostura Bitters in the recipe (with the lemon juice and orange Curacao), lots of Angostura Bitters.

Alabazam SAM_1052His recipe can be summarized as follows:

Alabazam

half a wine glass of brandy (about 1 3/4 oz)
2 teaspoons Orange Curacao
1 teaspoon Angostura bitters
1 teaspoon white sugar
1 teaspoon lemon juice

Shake well over fine (crushed ) ice
Strain into a wine glass
Enjoy

I have seen a few modern versions of the recipe, usually with the bitters toned down and the teaspoon of sugar replaced with a teaspoon of simple syrup. However, I recommend the original construction as well as the use of a robust brandy which will stand up to the bitters.

In the photo above I used Miguel Torres 20 Hors d’âge Brandy (see review here), which with its strong oak flavour running throughout works very well with the heavy dose of bitters. I also used the Pierre Ferrand Dry Curacao (see review here) to obtain as close to an original 1878 Curacao flavour as possible. Do not skimp on the sugar, as the lemon juice and bitters are unforgiving if not balanced by the appropriate amount of sweetness.

 
Follow

Get every new post delivered to your Inbox.

Join 1,431 other followers

%d bloggers like this: