Alaska No. 2
A sour and berry gin cocktail ∙ Shake ∙ 3 min ∙ 15.3% ABV ∙
The Alaska No. 2 is a shaken gin sour of London dry gin, fresh lemon juice, sugar syrup and a splash of crème de cassis.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: London dry gin 60 mlLemon juice 45 mlSugar syrup 15 mlCrème de Cassis 10 ml
- Fine strain into the chilled glass
- Garnish with a maraschino cherry
Tips
- Shake hard with fresh ice for a full 12-15 seconds so the drink comes out cold and frothy, with enough melt to soften it.
History
Alaska No. 2 keeps the gin base of the Alaska but swaps the yellow Chartreuse for crème de cassis and adds lemon juice and sugar syrup. That replaces the original's herbal, honeyed profile with a tart, fruit-forward one.
The Alaska is a pre-Prohibition gin drink first documented by Jacques Straub in the 1910s, pairing Old Tom gin with yellow Chartreuse and a dash of orange bitters. It resurfaced in 1930 in Harry Craddock's Savoy Cocktail Book with dry gin and no bitters, becoming the more widely known version.
FAQ
What are the ingredients in an Alaska cocktail?
This Alaska No. 2 is 60 ml London dry gin, 45 ml fresh lemon juice, 15 ml sugar syrup and 10 ml crème de cassis. The original Alaska Cocktail is gin and yellow Chartreuse.
Is an Alaska No. 2 shaken or stirred?
Shaken. The lemon juice and sugar syrup need the aeration and quick chill of a shake to blend properly; stirring would leave the drink flat and under-diluted.
What glass is an Alaska No. 2 served in?
A coupe glass, served up and garnished with a maraschino cherry.
How many calories are in an Alaska No. 2?
This recipe comes to about 223 calories per serving, at roughly 15.3% ABV. It is vegan, vegetarian, and lactose-free, since it contains no dairy or animal-derived ingredients.
How is an Alaska No. 2 different from the original Alaska cocktail?
The original Alaska Cocktail is gin and yellow Chartreuse, stirred and served up with no citrus. The No. 2 swaps the Chartreuse for crème de cassis and adds lemon juice and sugar syrup, which makes it a shaken sour.
