Alaska (Savoy recipe)

Difford's Guide
Discerning Drinkers (37 ratings)

Serve in a

Nick & Nora glass

Photographed in an

UB Nick And Nora 1920

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz Hayman's London Dry Gin
1/2 fl oz Yellow Chartreuse (or génépy liqueur)
1/3 fl oz Chilled water (omit if using wet ice)
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Difford’s Guide to Cocktails Book 17th Edition

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AKA:

Oriental

Review:

In his 1948 The Fine Art of Mixing Drinks, David Embury says of the Alaska, "This is also sometimes called the Oriental. It can be greatly improved by using less Chartreuse and adding 1 or 2 parts dry sherry. This is the Nome."

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

ALASKA COCKTAIL.
¾ Dry Gin.
¼ Yellow Chartreuse.
Shake well and strain into chilled 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.

Harry Craddock, 1930

Alcohol content:

  • 1.5 standard drinks
  • 29.71% alc./vol. (59.42° proof)
  • 20.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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