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The Alaska, a simple mix of gin, yellow Chartreuse and orange bitters, hails from the beginning of the 20th century. The “delectable potion,” as it was described in the 1930 Savoy Cocktail Book, has all the trappings of modern success: It’s essentially a Martini riff, made with the liqueur everyone can’t stop talking about. It looks both demure in a Nick & Nora and, thanks to its golden hue, a little playful in a V-shaped glass. Yet for all its appeal, it has taken nearly a century for the drink to finally get its due. Now it dots menus at top bars, and there’s never been a better time to order one—or to make one at home. Here are some of our favorite recipes for the drink.
