Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Alabazam Cocktail

A cognac Alabazam cocktail with Angostura, curacoa, lemon juice, and lemon zest.

Served in Cocktail glass D. Ice: Small pieces of ice.

Variants (3)

Bariana by Louis Fouquet (1896, p.17) — Bariana 1896, No. 1

4 droplemon juice acid
1 zestlemon peel — lemon zestacid
4 dashAngostura bitters — angosturabase
fillcognac — cognac Curlierbase
8 dashcuracao modifier
  1. Stir ingredients with small pieces of ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

Guide du Barman et du Gourmet Chic by A. Torelli (1921, p.20)

2 dashlemon juice — jus de citronacid
lemon peel — zeste de citronacid
4 dashAngostura bitters — angosturabase
1 ponycognac base
5 dashcuracao modifier
  1. Shake the ingredients with crushed ice.
  2. Strain into a cocktail glass.
  3. Press lemon zest over the drink and serve with a short straw.

Garnish: Lemon peel

Ice: Crushed ice

Carlo's Cocktails et Boissons Americaines by Carlo Beltramo (1924, p.20)

2 dashlemon juice — jus de citronacid
lemon peel — zeste de citronacid
4 dashAngostura bitters — angosturabase
1 ponycognac base
5 dashcuracao modifier
  1. Shake the ingredients with crushed ice.
  2. Strain into a cocktail glass.
  3. Press lemon zest over the drink and serve with a short straw.

Garnish: Lemon peel

Ice: Crushed ice

Normalized from OCR variant spelling in source.