3/4 Dry Gin (Generous 1 1/2 oz Dry Gin. A milder classic gin like Beefeater’s or Boodles will work best here.)
1/4 Yellow Chartreuse (Generous 1/2 oz Yellow Chartreuse)
(Dash Regan’s Orange Bitters)
Shake (Stir, Please! – Erik) well and strain into cocktail glass.
“So far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina hence its name.”
Nice! An herbaceous twist on the Martini. Do be sure to get it plenty cold, as there is naught but gin and liqueur here.
The side trip on this journey was what David Embury called the “Nome”. Whose proportions are dictated by, “It (The Alaska Cocktail – Erik) can be greatly improved by using less chartreuse and adding 1 to 2 parts dry sherry. This is the NOME.”
2/3 gin (1 1/2 oz Beefeater’s)
1/6 Yellow Chartreuse
1/6 Dry Sherry
In any case, especially after adding some optional orange bitters per cocktaildb, we preferred the original formulation and didn’t find Embury’s embelishment an improvement.
Oddly, I’ve been seeing the Alaska cocktail around on bar menus rather a lot lately, so I do want to point out that Yellow Chartreuse is 80 proof. That means that this cocktail, even though it is a somewhat sweet and rather drinkable, is at least as potent as the driest dry martini. Please exercise caution when consuming!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.