Alaska

What it tastes like

With a dry, bittered backbone. Overall it reads as herbal.

Why this recipe works

Stirring keeps the Alaska silky and lets the spirit stay centre-stage — there's no citrus to froth, so dilution and chill come from gentle contact with ice rather than aeration. A small dash of bitters sharpens the edges and stops the sweetness reading flat.

Common mistakes

• Over-stirring. Stop once the outside of the mixing glass is cold and frosted — usually 20–30 seconds.
• Serving in a warm glass. Chill the coupe or martini glass in the freezer first.

Variations to try

• Try a London Dry gin for a drier finish, or a contemporary gin for softer botanicals.