A riff on the Alaska, the Last Frontier from New York bar Overstory adds manzanilla sherry, Cocchi Americano and verjus blanc to the template for brightness. The gin base is split between a beeswax-infused London dry gin and a satsuma-based Japanese gin.
The Last Frontier
Harrison Ginsberg | New York City
Ingredients
Serving: 1
- 3/4 ounce gin, preferably Komasa Sakurajima Komikan
- 3/4 ounce beeswax-infused London dry gin (see Editor’s Note)
- 1/2 ounce Cocchi Americano
- 1/2 ounce manzanilla sherry, preferably La Cigarrera
- 1/4 ounce verjus blanc, preferably Fusion
- 1/4 ounce yellow Chartreuse
Garnish: orange peel cut into a coin shape with a small cookie cutter
Directions
- Add all ingredients to a mixing glass with ice and stir until properly diluted and chilled.
- Strain into a chilled coupe or Martini glass.
- Garnish with an orange peel coin.
Editor's Note
Beeswax-Infused London Dry Gin
28 grams beeswax
1 liter London dry gin
Sous-vide method:
Combine ingredients in a vacuum-seal bag. Sous-vide for 30 minutes at 58°C (136.4°F). Cool completely, then strain through a coffee filter. Bottle, label and store for use.
Microwave method:
In a nonreactive quart container, combine the beeswax and gin. Microwave 1 minute at a time until the wax melts. Transfer to the refrigerator and let sit for 30 minutes to infuse. Filter through a fine-mesh strainer, then bottle, label and store for use.