Trestle on Tenth • New York City

Bartender Michael Reynolds's flowery variation on the Alaska cocktail, named after French pastille candy, complements chef Ralf Kuettel's hearty, Swiss-accented American cuisine.

Plus: Ultimate Cocktail Guide

  • Servings: makes 1 drink


  • 1/2 ounce Pernod
  • Ice
  • 3 ounces gin
  • 1/4 ounce green Chartreuse
  • 10 drops of rose flower water

How to make this recipe

  1. Rinse a chilled martini glass with the Pernod, then pour it out. Fill a pint glass with ice and add all of the remaining ingredients. Stir well and strain into the prepared martini glass.

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