The Alabazam is a cocktail with history, charm, and a flavor that’s stood the test of time. With its sweet, sour, and slightly bitter notes, this drink is a perfect nod to the golden age of mixology. Whether you’re hosting a party or just treating yourself, the Alabazam is one of those cocktails that feels both classic and exciting. Let me show you how to make it effortlessly and with a bit of fun along the way.
Alabazam
Ingredients
Here’s what you’ll need to whip up this 19th-century gem:
- Brandy: 1.5 oz (45 ml)
- Orange Curaçao: 1 tsp (5 ml)
- Fresh Lemon Juice: 1 oz (30 ml)
- Simple Syrup: 0.5 oz (15 ml)
- Angostura Bitters: 2 dashes
- Ice: Enough for shaking
Optional Equipment:
- Cocktail glass (or a coupe glass)
- Cocktail shaker
- Strainer
Prep Time & Servings
- Prep Time: 5 minutes
- Serves: 1 cocktail
Method
- Start by chilling your cocktail glass. Pop it in the freezer for a few minutes or fill it with ice water while you prepare the drink.
- In a cocktail shaker, combine the brandy, orange curaçao, lemon juice, simple syrup, and bitters. Add a generous handful of ice.
- Seal the shaker and give it a good shake—about 15-20 seconds—until the shaker feels frosty and cold in your hands.
- Dump out the ice or water from your chilled glass, then strain the cocktail into it.
- Finish it off with a twist of lemon peel. Hold the peel over the drink and give it a quick squeeze to release the fragrant oils before dropping it in or perching it on the rim.
Tips for Success
- Always use freshly squeezed lemon juice. It makes all the difference in the brightness of the drink.
- Don’t skip the bitters—they’re the secret to the Alabazam’s distinctive complexity.
- Shake until your hands almost feel too cold to hold the shaker. This chills and dilutes the drink perfectly for a smooth sip.
Storage & Make-Ahead Notes
The Alabazam is best enjoyed fresh, but you can prepare the citrus juice and simple syrup ahead of time. Store them in the fridge for up to a week. If you’re batching this for a party, mix the ingredients (minus the ice) in a pitcher and keep it chilled. Shake individual servings with ice just before serving.
Serving Suggestions
This cocktail pairs beautifully with a variety of foods. Here are a few ideas to elevate your sipping experience:
- Spicy Tapas: The citrus and sweetness of the Alabazam balance out the heat of dishes like patatas bravas or spicy shrimp.
- Charcuterie Board: A mix of cured meats, sharp cheeses, and dried fruits highlights the drink’s rich and zesty notes.
- Dark Chocolate: The bittersweet flavor of high-quality dark chocolate complements the Alabazam’s citrusy kick.
Variations to Try
Feel like experimenting? Here are a few fun twists to keep things interesting:
Winter Alabazam
Add a cinnamon stick to the shaker for a cozy, spiced flavor.
Tropical Alabazam
Swap the simple syrup for a splash of coconut water and garnish with a pineapple wedge.
Berry Alabazam
Muddle a handful of fresh raspberries or blackberries in the shaker before adding the other ingredients. Strain into a glass filled with crushed ice for a refreshing twist.
Non-Alcoholic Alabazam
Mix lemon juice with a splash of orange juice and a teaspoon of honey. Top with soda water for a fizzy, alcohol-free option.
FAQ
Can I use a different orange liqueur?
Absolutely! Triple sec or Grand Marnier are great substitutes for orange curaçao.
What if I don’t have a shaker?
No problem. Use a mason jar with a tight lid or stir the ingredients in a mixing glass with plenty of ice.
How do I make the drink less sweet?
Cut back on the simple syrup and add a little extra lemon juice for a tarter flavor.
Can I batch this for a party?
Yes! Multiply the ingredients by the number of guests and mix them in a pitcher. When serving, pour over ice and garnish individually.
What’s the best way to garnish an Alabazam?
A lemon twist is the classic choice, but a brandied cherry or even an orange slice works beautifully.
The Alabazam is one of those cocktails that feels like a little celebration in a glass. Whether you’re sipping it solo or sharing it with friends, it’s a drink with a story—and now, it’s a story you can share too. Cheers!
