The Alaska cocktail is a smooth, elegant drink with a bold personality-herbal, slightly sweet, and full of character. It’s one of those classic cocktails that doesn’t get the spotlight as often as a Martini, but once you try it, you’ll wonder where it’s been all your life. I’ve made this drink countless times, and here’s a little tip I learned while perfecting it: a slow, steady stir makes all the difference.
Alaska
What You’ll Need
Prep time: 5 minutes
Serves: 1 cocktail
Glass: Chilled martini or coupe glass
Ingredients
– 2 oz (60 ml) gin – use a good quality one; it’s the base of the drink
– 3/4 oz (22 ml) yellow Chartreuse – this brings the herbal sweetness
– 1 dash orange bitters – adds a hint of citrus
– Lemon peel – for garnish
Method
- Start by chilling your glass. Pop a martini or coupe glass in the freezer for a few minutes.
- Fill a mixing glass with ice. Add the gin, yellow Chartreuse, and a dash of orange bitters.
- Stir gently but thoroughly for about 30 seconds. You’re aiming to chill and slightly dilute the drink without clouding it.
- Strain into your chilled glass. You’ll want a fine mesh strainer if you’re using small ice shards.
- Twist a strip of lemon peel over the drink to release the oils, then drop it in as a garnish.
Storage & Make-Ahead Notes
– This cocktail is best made fresh, but you can pre-mix the gin and Chartreuse (without ice or bitters) and store it in the fridge for up to 1 day. Add ice and bitters, stir, and serve when ready.
– Don’t store the finished cocktail with ice-it’ll over-dilute and lose its punch.
Tips & Tricks
– Use fresh ice every time. Old ice can carry freezer smells and dull the drink.
– Yellow Chartreuse is a French liqueur made by monks using over 130 herbs. It’s smooth, slightly sweet, and less intense than its green counterpart.
– If Chartreuse is hard to find, try Dolin Genepy or Strega as a substitute. The flavor won’t be quite the same, but it’ll still be delicious.
– Stirring instead of shaking keeps the drink clear and silky. Shaking will aerate it and make it a bit cloudy.
What It Tastes Like
An Alaska is crisp and aromatic with a lovely herbal warmth. The gin brings the dry, botanical backbone, while the Chartreuse adds a soft sweetness and a layered herbal complexity. One sip and you’ll catch notes of citrus, spice, and something floral you can’t quite put your finger on. That’s the magic of Chartreuse.
This has been my go-to cocktail for summer evenings on the patio. It’s refreshing, but with enough depth to keep things interesting.
Serving Suggestions
– Serve as a pre-dinner drink-it’s great for waking up the palate.
– Makes a lovely nightcap too, especially with a small snack.
Food Pairings
Smoked salmon – The botanicals in the Alaska cut through the rich, fatty salmon beautifully.
Dark chocolate – Try a square of 70% cocoa chocolate on the side. The herbal notes of the drink really pop.
Roasted nuts – Almonds or cashews work great. Their toasty flavor plays well with the drink’s warmth.
Variations
Green Alaska
– Swap yellow Chartreuse for green Chartreuse (same amount).
– This version is bolder and more intense. Use a slightly sweeter gin to balance it out.
Frozen Alaska
– Add a scoop of lemon sorbet, blend with the other ingredients and a handful of crushed ice.
– Serve in a chilled coupe. Think of it as a grown-up slushie-tart, herbal, and super refreshing.
Alaskan Negroni
– Mix equal parts gin, sweet vermouth, Campari, and yellow Chartreuse.
– Stir over ice, strain into an old-fashioned glass. Garnish with an orange twist.
Virgin Alaska
– Use a non-alcoholic gin or botanical spirit. Add a splash of herbal syrup (like thyme or rosemary simple syrup), a few drops of orange bitters (non-alcoholic if needed), and top with tonic water.
– Serve over ice with a lemon twist.
FAQs
Can I make an Alaska without yellow Chartreuse?
Yes, but it won’t taste quite the same. Try an herbal liqueur like Strega or Genepy as a stand-in.
Is the Alaska cocktail strong?
It is. This is a spirit-forward drink-no mixers, no juice-so sip slowly.
Does the gin matter?
Absolutely. The gin is the foundation. A London Dry gin gives it a crisp, clean taste. An Old Tom gin will make it a bit softer and sweeter.
Can I shake it instead of stirring?
Technically, yes-but stirring keeps it clear and smooth. Shaking will chill it faster but also make it cloudy.
When’s the best time to serve it?
It’s great as an aperitif, but I also love it after dinner. It’s versatile enough for either.
Final Notes
The Alaska is one of those quiet classics-simple to make, yet full of character. It’s the kind of cocktail you bring out when you want something a little different, a little special. Whether you stick with the original or play around with a variation, it’s a drink worth getting to know. Serve it with a little snack, good company, and you’ve got yourself a perfect moment.
