“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.” (Harry Craddock, The Savoy Cocktail book – 1930)
- 50 ml London Dry Gin
- 20 ml Yellow Chartreuse
- 2-3 drops of Angostura Orange Bitters (Optional)
- Lemon Twist (optional)
- Cocktail glass
- Shaker and Strainer
- Fine sieve
Pour the ingredients into the shaker, fill it with ice and shake. Double strain into a previously chilled cocktail glass. Decorate with lemon peel.
The Alaska cocktail is a drink high in alcohol with a fresh, herbaceous aroma. It is very important to shake it well to chill and diluite it. By doing so you will enhance the refreshing notes and lower the alcohol content. The cocktail glass must be frozen: chill it with ice or in a freezer. If you are looking for a smoother result, stir it in the mixin’ glass with ice.
Orange bitters (my choice is Angostura) is an optional ingredient, put it if you like, in the quantities you prefer. This also applies to the lemon twist (squeeze the essential oils from the lemon peel on the drink). They both give a citrus note to the drink.
Orange Bitters was present in the first recipe codified in Straub’s manual of mixed drinks, a recipe book by Jacques Straub, published in 1913, before disappearing into the interpretation of the recipe by Harry Craddock, published in 1930 in the Savoy Cocktail Book. Straub also recommends Old Tom Gin, while Craddock a London Dry gin.
Orange bitters wasn’t even present in David Embury’s book, The Fine Art Of Mixing Drinks. As Embury suggests, you can add Sherry dry.
At the time of writing this article, Alaska is not included in the I.B.A. list. but was present in the first encoding in 1961 (without Orange Bitters).
Jacques Straub. 1913. Straub’s manual of mixed drinks (pag. 9).
Harry Craddock. 1930. Savoy Cocktail Book. (pag. 18 – Excelsior 1881 – ed. 2007 )
David A. Embury. 1948. The Fine Art Of Mixing Drinks (pag. 221)