L'Art du Shaker by Dominique Migliorero (1925, p.9)
| 0.67 part | gin — Gin | base |
| 0.33 part | yellow chartreuse — Chartreuse jaune | modifier |
- Stir cold and serve.
Alaska Cocktail
A sharp yellow-Chartreuse Alaska built on a two-to-one gin split.
Variants (6)
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.15) — Barflies 1927
| 0.67 part | gin — Gin (Gordon) | base |
| 0.33 part | yellow chartreuse | base |
- Stir and strain into a cocktail glass.
This matters because it preserves the pared-back Alaska line in a Paris hotel-bar canon source.
Cocktails by Piero Grandi (1927, p.24)
| 0.67 glass | gin — Gin Gordon | base |
| 0.33 glass | yellow chartreuse — Chartreuse jaune | base |
- Mix the Yellow Chartreuse and gin and serve in a cocktail glass.
370 Recettes de Cocktails by Jean Lupoiu (1928, p.9)
| 0.67 | gin — Gin Gordon | base |
| 0.33 | yellow chartreuse — Chartreuse Jaune | base |
- Stir the ingredients with ice and strain into a cocktail glass.
Cocktails by Pedro Chicote (1928, p.100) — Pedro Chicote 1928
| 0.67 part | gin | base |
| orange bitters — Source gives a few drops. | base | |
| 0.33 part | yellow chartreuse — Chartreuse amarillo | modifier |
- Shake very well and serve in a cocktail glass.
Ice: Ice pieces
This matters because it gives us a Spanish-language late-1920s witness for the Alaska line.
The Art of Mixing by James A. Wiley and Helene M. Griffith (1932) — Wiley 1932, opening A-B recipe run
| 0.67 part | London dry gin — Gin | base |
| 0.33 part | yellow chartreuse | base |
- Combine ingredients; source gives no explicit individual technique.
See also: Tuxedo Cocktail, Alexander Cocktail