The Alaska: A Complete History & Classic Recipe

The glass is small, cold, and crystalline—holding a liquid the color of pale sunlight on snow. A cocktail so clear, so elegant, so precise that it could only have been born in the early days of American mixology. A bartender lifts a chilled coupe, strains a golden stream of gin and Chartreuse into it, and releases a sliver of lemon zest across the surface. The aroma rises: juniper, alpine herbs, cold air.

This is the Alaska—a cocktail of stark beauty and icy poise. It is simple in structure, but profound in personality; a drink that whispers rather than shouts. And despite its minimalism, it carries over a century of history.

Let’s uncover how this enigmatic cocktail—part Martini, part herbal dreamscape—became a staple of classic cocktail culture.

I. Origins

The Alaska first appeared in print in Hugo Ensslin’s 1917 Recipes for Mixed Drinks—the same pre-Prohibition text that gave us the Aviation. In this earliest known formula, the drink features:

• Old Tom gin

• Yellow Chartreuse

• Orange bitters

It was spirit-forward, silky, and herbal—essentially an aromatic gin cocktail through a French monastic lens.

Why “Alaska”?

No verified explanation survives, but historians suspect:

• The color: Yellow Chartreuse + gin = pale gold, reminiscent of the Klondike gold rush.

• The identity: A nod to the American frontier—wild, cold, unexplored.

• The style: Strong, austere, clean—like the northern landscape.

Unlike other classic cocktails named for cities or regions, the Alaska has no geographic origin story—only a poetic association with a place people once imagined rather than knew.

A Martini Cousin

At its core, the Alaska is an early Martini variant, part of a family tree that includes:

• The Martinez

• The Bijou

• The Turf Club

• The Martineau

Its use of Chartreuse instead of vermouth makes it uniquely botanical.

II. Historical Evolution

1910s–1920s — The First Appearances

Ensslin’s 1917 recipe remains the foundational version. Old Tom gin—a lightly sweetened 19th-century style—paired beautifully with the soft warmth of Yellow Chartreuse.

Post-Prohibition Changes

By the 1930s, dry gin became the American standard. Bartenders adapted accordingly, creating the now-familiar formula using:

• London Dry gin

• Yellow Chartreuse

• Lemon twist

This version appears in the Savoy Cocktail Book and other mid-century manuals.

Mid-Century Dormancy

As gin Martinis became drier and cleaner, the Alaska was overshadowed. Chartreuse was seen as eccentric, intense, or too “old world,” and many gins of the era were sharper than their pre-Prohibition counterparts.

Craft Revival (2000s–Present)

With the resurgence of classic cocktails, the Alaska re-emerged as a minimalist masterpiece:

• Only two primary ingredients

• Spirit-forward complexity

• No sugar

• No dilution beyond stirring

Perfect for bartenders who wanted to showcase botanical harmony.

Today, the Alaska thrives in modern cocktail bars as a refined, icy gem in the Martini spectrum.

III. Ingredients & Technique

The Alaska depends on two ingredients—but each must be chosen with intention.

Gin

Historically:

• Old Tom gin for roundness and subtle sweetnessModern common version:

• London Dry gin for crispness and definition

Both work. The style determines the drink’s personality:

• Old Tom → softer, more rounded

• London Dry → sharper, more austere

Yellow Chartreuse

Made by Carthusian monks in France. Less aggressive than Green Chartreuse, Yellow is:

• Herbal

• Honeyed

• Saffron-tinged

• Floral

• Earthy

Its gentle sweetness softens the edges of dry gin.

Bitters (optional)

Orange bitters appear in early recipes but are now optional. Many bartenders omit them for a cleaner profile.

Garnish

A thin lemon twist expresses brightness over the herbal depth.

Technique

The Alaska must be stirred—never shaken. The goal is:

• Crystal clarity

• Velvety texture

• Precise dilution

A frosty, chilled coupe is essential.

IV. Cultural Significance

A Symbol of Pre-Prohibition Craft

The Alaska showcases the elegance of early American mixology:

• Few ingredients

• Maximum flavor

• Deep understanding of spirits and botanicals

Where modern cocktails sometimes layer endlessly, the Alaska demonstrates confidence in restraint.

Martini Family Heritage

As a Martini cousin, it holds a special place among spirit-forward classics. It also helped popularize the use of French liqueurs in strong, stirred cocktails.

Cult Classic Status

The Alaska isn’t famous like the Manhattan or the Negroni—but among bartenders and historians, it is revered. It’s the kind of drink that signals a bar’s seriousness.

Modern Minimalism

In a world of elaborate tiki builds and multi-step infusions, the Alaska’s simplicity feels refreshing—and timeless.

V. How to Make the Classic Version Today

Recipe — The Classic Alaska Cocktail

Ingredients

• 2 oz (60 ml) London Dry gin (or Old Tom gin for historical accuracy)

• ½ oz (15 ml) Yellow Chartreuse

• Optional: 1 dash orange bitters

• Lemon twist

Method

1. Add gin, Chartreuse, and (if using) bitters to a mixing glass with cold ice.

2. Stir until thoroughly chilled—20–25 seconds.

3. Strain into a chilled coupe.

4. Express a lemon peel over the drink.

5. Drop into the glass or discard, depending on aroma preference.

Specs

• Glass: Coupe or Nick & Nora

• Ice: None (served up)

• Garnish: Lemon twist

• Style: Spirit-forward, botanical, elegant

Technique Notes

• Use dense, quality ice to prevent over-dilution.

• Chartreuse intensity varies by batch; adjust by a barspoon if needed.

• Old Tom gin creates a softer profile—excellent for pairing with rich dishes.

Variations & Lineage

• Reverse Alaska: More Chartreuse, less gin → herbal, luscious

• Green Alaska: Swap Yellow Chartreuse for Green → bolder, more intense

• Alaska Martini: Add dry vermouth for a drier, more Martini-like structure

• Alaska Bijou: Add a barspoon of sweet vermouth → hybrid of Bijou and Alaska

• Explorer’s Alaska: Add a dash of absinthe for alpine complexity

Service & Pairing Tip

• Perfect with oysters, smoked salmon, goat cheese, or herbal-forward dishes.

• Avoid pairing with sweet foods—the drink is bone-dry.

VI. Modern Variations & Legacy

A Bartender’s Showcase Drink

The Alaska is often used by bartenders to:

• Demonstrate balance in stirred cocktails

• Showcase high-quality gin

• Explore Chartreuse’s versatility

Its simplicity rewards precision.

A Martini Alternative

For drinkers who want something Martini-like—but richer, more floral, more surprising—the Alaska is ideal. It’s become a favorite among guests seeking something classic but not obvious.

Legacy

Over 100 years after its first appearance, the Alaska remains:

• Pristine

• Minimal

• Botanical

• Elegant

• Eternal

It is the cocktail equivalent of arctic sunlight—clear, cold, and quietly breathtaking.