A close relative of the Martini, the Alaska was developed in the early 1900s, though the origin of its name remains a mystery. Originally, the recipe called for Old Tom Gin, a sweeter, barrel-aged gin historically used in the Martinez. By the Alaska’s publication in “The Savoy Cocktail Book” in 1930, however, the Old Tom was replaced with a London dry gin, and has remained so since. “It dances between spirit-driven and citrus-forward,” says bartender Keli Rivers, formerly of San Francisco’s Whitechapel, a temple of gin and gin cocktails. “It’s good, moving from one side of the spectrum to the other.”

Like a Martini, the Alaska is a straightforward drink to construct, with only gin, yellow Chartreuse and a dash of bitters needed. However, each ingredient is a potent elixir on its own. Yellow Chartreuse is less commonly used in cocktails than its green brethren, and is sweeter and a bit less botanical, though still a deeply herbaceous spirit. Orange bitters add further complexity and botanical notes, as well as a bit of aromatic citrus that is amplified by the lemon zest garnish.

Référence : https://www.liquor.com/recipes/alaska/