Time for a Drink: The Alaska Cocktail
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
First things first: I have no idea why this drink is called the Alaska Cocktail. The Savoy Cocktail Book, where this drink appeared in 1930, is less than helpful in illuminating the drink's origins: “So far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina hence its name,” according to the book.
Alaska, at least, sounds cold and refreshing? This recipe is deceptively simple—just gin, yellow Chartreuse (a lower alcohol, slightly sweeter relative of the more common green variety) and, optionally, a dash of orange bitters. Yet the drink is energetically complex due to a vibrant mix of botanicals. Some bartenders use a floral gin like Hendrick's but I think an old-school classic London dry gin like Beefeater or Tanqueray works nicely.
However you mix the Alaska, proceed with caution. While it has the sweetness and mellowness of a liqueur, yellow Chartreuse is still 80-proof, so the drink packs a mighty wallop. Sip carefully, and think of glaciers and ice fields.
Alaska Cocktail
Ingredients
1 1/2 ounces gin
1/2 ounce yellow Chartreuse
1 dash orange bitters (optional)
Procedure
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into chilled cocktail glass.
View other entries from Cocktail Concoctions.
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6 Comments:
Take it from an Alaskan, that should not be called that, let alone has one probably ever been served in this state.
A more appropriate cocktail for that name would be Scotch poured over a couple of chunks of glacier ice. It is more dense and doesn't water down your expensive Scotch.
climbhighak at 6:48PM on 08/21/09
I have a hard time imagining chartreuse being served in Alaska. Perhaps its golden hue is a reference to the Alaskan gold rush? Or that simply in the 1930s, anywhere on earth, even Alaska, was better than where the drinker might himself or herself be found?
shoneyjoe at 10:37PM on 08/21/09
Agreed with climbhighak
rawfoods at 12:58PM on 08/23/09
This was also in the Old Waldorf Bar Book so appears to predate the 1930s. Craddock used an old recipe. That book calls for 2 parts Old Tom to 1 Part Yellow Chartreuse and a dash of orange bitters. Your recipe was pretty sweet, that must have been close to undrinkable unless one just likes sweet liqueurs.
maroa at 7:25AM on 08/25/09
It might not be authentically Alaskan, but that sure sounds delicious. I look forward to trying it.
ghoulie at 5:50PM on 08/25/09
i just tried this, & i'm pretty sure the name comes from the icy nature of the drink's flavour profile. add a dash or two of white creme de cacao, & you'd have a liquid thin mint.
seezee at 7:19PM on 09/12/09