Name: Alaska (Savoy recipe)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Chartreuse Yellow; 10 ml Chilled water

Alaska (Savoy recipe)
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Photographed in an UB Nick And Nora 1920

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₂ oz	Yellow Chartreuse (or génépy liqueur)
¹⁄₃ oz	Chilled water omit if using wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

15th July 2025 is The discovery of Alaska

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."

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AKA: Oriental

Variant:

Alaska (Straub's 1914 recipe); 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

More cocktails by Harry Craddock

Nutrition:

One serving of Alaska (Savoy recipe) contains 152 calories

Alcohol content:

1.4 standard drinks
28.11% alc./vol. (28.11° proof)
19.7 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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G. M. Genovese

3rd December 2022 at 19:33

I've also tried the Straub and now Savoy recipes. 3:1 still wasn't doing it for me. But then I tried 50:15 ml, and that was the one! First time I used Regan's, but second time Angostura orange, so I'm not yet sure how much that factored in.

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Craig Patchett

20th November 2022 at 08:03

A little on the one-dimensional side for my tastes.

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Matt Excell

27th February 2022 at 19:00

Tried both the Savoy and Straub recipes and I preferred this. Straub is too sweet for an aperitif, in my opinion. I think I would go with a Ford over either of them, however.

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