Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist. In later iterations, I have garnished with the twist, so either option is fine.
Lemon, pine, honey, malt, rye spice, and minty herbal. The spirit duo here was based off a pairing in a house cocktail that worked rather elegantly: Gin Lane Old Tom Gin and Rittenhouse Bonded Rye. Feel free to use London Dry Gin for that's what I used after I left Our Fathers.
At Our Fathers, I did a mashup of two stirred drinks: the Alaska and the Frisco. The Frisco is the lesser known variation of the Frisco Sour that lacks citrus that I traced back to Boothby's 1934 book. What links the recipes together are two factors: first, the structure of spirit balanced by liqueur (the Alaska does have orange bitters while the Frisco does not (with Angostura, the Frisco becomes a Monte Carlo)), and second, both were sites of American gold rushes. For a name, I dubbed this one after a Jack London book, Call of the Wild, set in the more Northern rush.
