History & Heritage
“Jacques Straub first documented the Alaska in his 1914 book *Drinks*, pairing Old Tom gin, Yellow Chartreuse and orange bitters. Its name likely nods to the Klondike gold rush and the drink's golden color rather than any Arctic origin. Harry Craddock's 1930 *Savoy Cocktail Book* popularized a drier London Dry version and jokingly noted that it was "not the staple diet of the Esquimaux." The cocktail largely vanished as Old Tom gin fell out of production, but the craft revival of the early 2000s and the return of historic gins restored the Alaska to bar menus worldwide.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Chill a coupe or Nick & Nora glass
Combine gin, yellow Chartreuse and bitters in a mixing glass with ice
Stir 25–30 seconds until very cold and properly diluted
Strain into the chilled glass
Express and drop in a lemon twist
Glassware
Served up in a chilled coupe
Garnish
Express oils and discard or drop in
Master's Tips
Professional insights to elevate your craft
Express a fresh lemon twist for brightness
Stir thoroughly to achieve a silky texture
Freeze the serving glass for at least 15 minutes
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Alaska.
The Straub (Original)
2 parts Old Tom gin to 1 part Yellow Chartreuse with a dash of bitters, shaken.
Changes
The Savoy
3 parts London Dry gin to 1 part Yellow Chartreuse, no bitters, shaken.
Changes
The Embury
Up to seven parts gin to one part Yellow Chartreuse, served with a lemon twist.
Changes
Nome
Adds a touch of dry sherry for nutty, saline complexity.
Changes
Oriental
Historical alias for the Alaska in some sources.
Changes
Top Shelf Alaskan
Monkey 47 gin, Yellow Chartreuse V.E.P. and a pinch of saline for extra luxury.
Changes
47 Degrees North
Softens the profile with an addition of blanc vermouth.
Changes
Peruvian
Reimagines the drink with pisco and Lillet Blanc.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Casino
An elegant gin sour with maraschino and lemon—bright, botanical, and subtly cherry-kissed.
Martinez
The 19th‑century bridge between Manhattan and Martini—Old Tom gin, sweet vermouth, maraschino and bitters stirred silky cold.
Tuxedo
A late-19th-century martini offshoot with dry vermouth, a touch of maraschino, and aromatic absinthe and bitters.