Alaska Cocktail

Recipe from Jim Kearns

Adapted by Robert Simonson

Alaska Cocktail
Stephen Speranza for The New York Times
Rating
4(197)
Comments
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The big question when preparing an Alaska cocktail is the choice of gin. Though most bars make it with London Dry gin, the earliest known recipe for the drink calls for Old Tom gin, a sweeter form of the spirit that was common in the 19th and early 20th centuries. This is the recipe found in “Drinks,” a 1913 book by the bartender Jacques Straub, and favored by Jim Kearns, an owner of Slowly Shirley, a cocktail bar in Greenwich Village. "The orange bitters adds a nice, dry, citric note to the end, keeping the cocktail from becoming too sweet,” Mr. Kearns said. While Straub’s instructions do not call for a lemon twist, Mr. Kearns added it anyway, because it “complements the orange bitters so nicely. —Robert Simonson

Featured in: A Cousin of the Martini, the Alaska, Strikes Gold

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Ingredients

Yield:1 drink
  • 2¼ounces Old Tom gin, preferably Hayman’s
  • ¾ounce yellow Chartreuse
  • 1dash orange bitters
  • Lemon twist, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

236 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mixing glass filled with ice, combine the gin, Chartreuse and bitters, and stir until chilled, about 30 seconds. Strain into a chilled cocktail glass. Squeeze the lemon twist over the drink’s surface and drop it into the glass.

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Ratings

4 out of 5
197 user ratings
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Comments

Karolyn Schalk

This is good with Old Tom gin and amazing made with Monkey 47 or Los Principes des Apostoles gin.

Judy

Made this yesterday exactly as the recipe advised - and it was wonderful.

Linnea

NO. Source: I tried it.

PADR

Apologies to Mr. Kearns and Mr. Simonson, but I didn't have any Old Tom, so I used Tanqueray No. 10 — worked beautifully, as the Chartreuse is plenty sweet. Definitely pre-chill the glass and don't skip the twist!

Gabrielle

Made it with Monkey 47 distiller’s edition. Great cocktail and so pointe!

Jamie

Can it work with green chartreuse?

Linnea

NO. Source: I tried it.

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Credits

Adapted from Jim Kearns, Slowly Shirley, New York

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