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Alaska (Savoy recipe)
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...
22nd November 2025 at 17:55
i made trey sanford's recipe. 5:1 with orange bitters and some saline. it's nice but give me a martini any day of the week. as much as i love chartreuse, i prefer a drier martini.
16th July 2025 at 00:27
Made again, but wanted to dial down the sweetness. Upped the gin to 2 oz. and served in a martini glass. Lovely and dry, but with a hint of the herbal sweetness from the chartreuse.
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.
20th November 2022 at 08:03
A little on the one-dimensional side for my tastes.
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.
16th July 2021 at 00:23
Great aperitif. The multiple falvours and the sweetness of the Yellow Chartreuse work very well together. Nice and herbal.
2 fl oz Gin (Procera Blue Spot)
1⁄2 fl oz Yellow Chartreuse
3 drops. Saline (4:1)
Stir all ingredients with ice. Fine strain into a chilled Nick and Nora glass. Express an orange zest twist over the cocktail and use as garnish.
A nice martini riff. The saline brings out the African Juniper and other botanicals in the Procera. The Chartreuse brings out some of the honeyed components and adds complimentary herbal and aromatics.