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In times of upheaval and uncertainty, solace can be found, if only fleetingly, in what’s simple, what’s essential. (Think: warm chocolate chip cookies, long scenic hikes, those broken-in jeans.) That said, “3-Ingredient Cocktails,” a new book by Robert Simonson, drinks writer for The New York Times, arrives at precisely the right moment. It was born, he told me, out of the realization that the most classic of cocktails (martini, Manhattan, Negroni, etc.) all involve a modest trinity of ingredients. From there he was inspired to explore “drinks that stand in solidarity with that family that works,” he said. The volume features no fewer than 61 drinks — classic formulas and new creations from working bartenders — each as accessible yet sublime as the last, testament to the unbounded potential of simplicity. The Alaska, one of the many all-too-overlooked classics in the book, might just become a go-to at your home bar.

Liza Weisstuch

ALASKA

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Makes 1 drink

2 ounces Old Tom gin
(or London Dry gin)

1 ounce yellow Chartreuse

2 dashes orange bitters

1. Pour all ingredients into a mixing glass over ice. Stir until chilled, about 30 seconds.

2. Strain into a chilled coupe.

3. Garnish with lemon twist
(optional).

Adapted from “3-Ingredient
Cocktails”


Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter @livingtheproof