We love drinks that use aromatic bitters in large proportions – it’s a great way to gain an appreciation for the layered, complex flavors that rarely have the opportunity to take center stage.
The original Alabazam recipe appeared in Leo Engel’s American and Other Drinks cocktail manual, published in 1878. It was rescued from obscurity by superstar mixologist Jamie Boudreau, who upped the ratio of bitters and rejiggered the ratios to appeal to a modern palate.
Angostura bitters are the classic choice, but it’s also a great way to experience the flavors of some of the new-fangled aromatic bitters that have come on the market lately.
- 1½ parts Cognac or Brandy
- ½ part Triple sec
- ¼ part Aromatic bitters
- ¼ part Lemon juice
- ¼ part Simple syrup
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass.
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- Alabazam at PUNCH