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A truly fantastic cocktail; simple but of course unforgettably and reliably complex due to the Chartreuse. I first learnt of this on a visit to the Chartreuse shop/museum/bar in Voiron, France last year when given their recipe leaflet by the bartender. They go 40 gin, 20 yellow Chartreuse and one dash of Angostura with a lemon garnish. I've found 40/12 and one dash of regular and orange Angostura works best for my taste. I urge anyone in France to visit the Chartreuse HQ - a treat to behold.

Excellent ratio as is, though I can understand wanting a higher gin ratio if you are looking for something closer to a martini. I also see why making sure you don't have a sugary gin is mentioned as the chartreuse almost pushes it into sweet territory with the 2:1 ratio.

Always a great drink when you feel the hankering for Yellow chartreuse or digging out the Old Tom….plus I was breaking a a “new” ( to my collection ) antique cocktail glass I picked up.

Even with the 3:1 (as in Robert Simonson's The Martini Cocktail), or 2:1 gin to chartreuse with a London dry gin, the yellow chartreuse is still a little overpowering for me (although I do like chartreuse!) so I tried 6:1. I guess your own taste can be as disparate as your preferred gin to vermouth ratio in a proper martini!

Wonderful cocktail and such a beautiful color. My new favorite when wanting a martini.

Nice cocktail as is. Works well with other gins and with Strega as well.

The variant of this I love is Jim Kearns' take. 2.25 oz Old Tom Gin, 0.75 oz Yellow Chartreuse, 1 dash of orange bitters, stir. The soft Old Tom, and the 3:1 ratio make this drink have a great volume, and a silky drinkability that are just awesome. Also, with no explanation as to why this drink is called "Alaska" might I suggest that it's gold color was a nod to the gold rush in Alaska at the time, hence the connection bar patrons would have naturally made at the time!

What a great savory cocktail. Good for an aperitif. Perfectly balanced with no ingredient overshadowing another.