After the sensory journey of the Anchorage Museum and a hearty lunch at Glacier Brewhouse, we carved out a few hours to reset before our late night reservation at Whisky & Ramen. I suggested we retreat to the hotel bar, allowing me to catch up on my writing while soaking in the quiet afternoon atmosphere.
I began with a smoked version of ARTIS’ ABSINTHSATION (High West rye whiskey, simple syrup, Peychaud’s bitters, absinthe rinse). As I sipped and wrote, the drink transformed, settling into a dark, smokey, and complex cocktail that was perfect for slow contemplation.
I followed it with the HOT CHENA SMOLDER (Elijah Craig Small Batch bourbon, Carpano Antica sweet vermouth, chiltepin peppered candied bacon).
The standout element was the chiltepin peppered candied bacon; its spicy-sweet heat and flamed finish made me wish more cocktails were served with such a decadent garnish. The cocktail was smooth and the bacon was delicious. In fact, I wish more cocktails came with flamed bacon.
Cocktails at Crimson at The Wildbirch Hotel was the ideal pause before stepping back out into the Anchorage night.
Crimson at The Wildbirch Hotel
239 W 4th AvenueAnchorage, Alasaka 99501
