Evelyn Chick
Toronto, O.N.
The martini has always been my favourite cocktail. when I discovered the Alaska, which substitutes yellow chartreuse for the vermouth in a gin martini, it opened up a whole new world for me. From then on, when creating new recipes, I’d always substitute a small portion of a tried-and-true classic with something more daring. The truffled Alaska speaks to my passion for making unique flavours accessible. It was the drink I made to celebrate when I received the first copy of my new book, For The Love of Cocktails: The Everyday Guide to Delightful Drinks for Anyone, Anytime.
Truffled Alaska
INGREDIENTS
- 1 1/2 oz aquavit (preferably Spirit of York)
- 3/4 oz black truffle-infused dry vermouth*
- 1 tsp Yellow Chartreuse
- 2 drops saline solution**
GARNISH
- 1 lemon zest
- 1 slice fresh black truffle (or 1 pinch of tried-truffle flake)
METHOD
Combine aquavit, vermouth, Chartreuse, and saline over ice in a mixing glass and stir for 10 to 15 seconds. Strain into a coupe glass. Express the lemon zest over top and garnish with truffle.
*Add water to a medium saucepan to fill to 3⁄4. Bring to a simmer on medium, then lower heat. Transfer 3 to 4 slices of black truffle to a small Mason jar. Add 250 ml (1 cup) dry vermouth. Seal jar and completely submerge in the hot water bath for 2 hours. Remove jar and set aside to cool. Strain vermouth through a coffee filter.
**Combine 1⁄2 cup hot water and 1 tbsp sea salt in a non-reactive container and stir until salt dissolves.
Photography by Jessica Blaine Smith.
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