Alaska Cocktail
A sophisticated pre-Prohibition classic that offers a herbal twist on the traditional Martini. By substituting dry vermouth with Yellow Chartreuse, this golden-hued cocktail delivers a complex profile featuring notes of honey, saffron, and botanicals, perfectly balanced by the crispness of dry gin and a hint of citrus.
What it tastes like
The nose is dominated by piney juniper and the honeyed, herbal scent of saffron and anise. On the palate, the texture is viscous and silky, balancing sharp botanical notes with medicinal herbs. The finish is long and dry, leaving a lingering warmth and a faint bitterness from the orange oils.
Flavour profile
Ingredients
- Gin1.5 oz
- Yellow Chartreuse0.75 oz
- Orange Bitters2 dashes
- Lemon Peel1 slice
Preparation
- 1
Chill a martini or coupe glass in the freezer or with crushed ice.
- 2
Combine the gin, Yellow Chartreuse, and orange bitters in a mixing glass filled with ice.
- 3
Stir smoothly for approximately 20-30 seconds until the mixture is well-chilled and properly diluted.
- 4
Strain the cocktail into the prepared chilled glass.
- 5
Express the oils from the lemon peel over the surface of the drink.
- 6
Drop the lemon peel into the glass as a garnish and serve immediately.
Substitutions
- GinOld Tom Gin — This adds a maltier sweetness that rounds out the sharper herbal edges of the liqueur.
- Yellow ChartreuseBénédictine — This creates a heavier, more honey-forward profile with less herbal intensity.
- Orange BittersLemon Bitters — This emphasizes the citrus oils and highlights the brighter botanical notes in the gin.
- Lemon PeelGrapefruit Peel — The grapefruit provides a more pungent, pithy aroma that stands up better to the strong herbs.
Variations
Green Alaska
Substitute Green Chartreuse for Yellow to increase the alcohol content and introduce aggressive peppermint and vegetal notes.
Dry Alaska
Increase the gin to two ounces and reduce the Chartreuse to half an ounce for a leaner, more gin-forward profile.