This riff on The Alaska cocktail which first appeared in The Savoy Cocktail Book in 1930 swaps out hard-to-find yellow Chartreuse for a combination of Strega, an herbal Italian liqueur, and a touch of Galliano vanilla liqueur.
Course
Drinks
Cuisine
British
Keyword
Amaro, Gin, Liqueur
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings1drink
AuthorYvonne Lanen
Ingredients
2grapefruit twists
2ozdry gin
2/3ozStrega
1/3ozGalliano vanilla liqueur
1tspgingerbread syrup
2dashes Angostura bitters
Gingerbread Syrup
1cupdemerara sugar
1cupwater
2tbspmolasses
2tbspfresh gingerthinly sliced
1tspwhole allspice berries
1tspwhole black peppercorns
5whole cloves
1cinnamon stick
Instructions
Express oils from grapefruit peels into the mixing glass and drop in.
Add remaining ingredients and ice. Stir until well-chilled.
Strain into a chilled Nick & Nora glass.
Gingerbread Syrup
Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
Remove from heat and let cool to room temperature.
Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.