Spring has come to Montreal one day ahead of schedule, and man, has it come correct. It’s a splendiferous afternoon up here, one I’ve happily wasted flitting around like a little butterfly, gazing through my office window as neighbors garden their front yards and stray cats strut about the sidewalk, repeatedly checking to see if the snow in our backyard has completely melted (it has not) and just generally jumpy as a junebug and grinning like an idiot. Seasonal affective disorder — what a real thing that is!

An hour or so ago I convinced the PhoBlograpHusband to take a stroll down Avenue Mont-Royal with me, just because, and also because I was hoping to find some sort of sidewalk-proffered gelato or sorbet. This weather’s got citrus refreshment on my brain. We wound up settling for a carton of Five Alive — pardonez-moi, Cinq Alive (actually, they call it Deli-Cinq, “deli ” being short for delicious, not delicatessen) — which I’ve dispensed into our Tovolo ice-pop molds.

While waiting for those to freeze, let’s unironically enjoy a most ironically named cocktail, the Alaska. What a light and yummy cocktail perfect for in-the-sixties-and-sunny weather, with a sunny hue to boot. If you bought in on my yellow Chartreuse pitch from several weeks back, you’ll be doubly pleased, because here’s a recipe that makes good use of the liqueur.

I literally just saw two dudes walk past my window, one of them holding a bottle of limoncello. Spriiiiing!!!

The Alaska

(which I got from the Ultimate A-to-Z Bar Guide)

1 1/2 ounces gin

3/4 ounces yellow Chartreuse

2 dashes Peychaud’s Bitters

Lemon wheel, to garnish

Combine all liquid ingredients in an ice-filled mixing glass and mix swiftly. Strain into chilled cocktail glass. Garnish.

Tasting Notes

The recipe as I read it called for a lemon twist. As you can see, I could not resist a full wheel given my giddiness for all things zesty today.

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