The Alaska is an elegant, dry cocktail that combines Gin with the spicy-sweet complexity of yellow Chartreuse. Two dashes of orange bitters round off the flavors and give the drink a slightly bitter depth. Perfect for gin lovers seeking more than just juniper – herbal, but not overwhelming, with a hint of herbs and citrus. A drink that makes you think without being heavy.
And here’s what you need for the Alaska
5 cl London Dry Gin
1 cl yellow Chartreuse
2 dashes orange bitters
Here’s what matters
The Chartreuse should not dominate – it should support the Gin, not overpower it. That’s why always add the Gin to the glass first, then the Chartreuse, so that the flavors layer. For even more precision, chill the glass with ice water before straining, empty it, and dry it with a cloth. This keeps the drink colder for longer without making it seem diluted. The two dashes of orange bitters are no accident: they cut through the sweetness of the Chartreuse and enhance the citrus notes of the Gin – less would be too flat, more would make the drink unnecessarily bitter.
Variations
- Alaska with lemon zest — Express a thin lemon zest over the drink and use it as a garnish. The essential oils enhance the freshness and round off the herbal notes.
- Alaska on the rocks — Serve the drink in an Old-Fashioned glass with a large ice cube instead of in a cocktail glass. The chill mutes the alcohol note and makes it more accessible for whisky fans.
- Alaska with green Chartreuse — Replace the yellow Chartreuse with green. The drink becomes more intense, spicier, and less sweet – ideal for lovers of bold herbal flavors.
Frequently asked questions
Can I make the Alaska without orange bitters?
Yes, but the drink loses complexity. The orange bitters connect the flavors of Gin and Chartreuse and give the cocktail a slightly bitter depth. Without it, the drink tastes flatter and sweeter.
Why is the Alaska shaken and not stirred?
It’s shaken to quickly blend the ingredients and slightly dilute the drink – this mutes the alcohol’s sharpness and makes it softer. Stirring would make it too concentrated and harsh, as both Chartreuse and Gin are very aromatic.
Which Gin works best?
A classic London Dry Gin with a pronounced juniper note and citrus aromas. Too floral or fruity Gins will overpower the Chartreuse. For a more experimental approach, a Gin with a light herbal note can be used – but always ensure it’s not too dominant.
Can I replace the Chartreuse with another liqueur?
Theoretically yes, but the Alaska relies on Chartreuse’s unique spice. Alternatives like Galliano or Strega completely change the character. For a less sweet version, reduce the amount or try a drier herbal liqueur like Benedictine – but the drink will lose its typical flavor.
