By Raul Faria

This is number 347 in our goal of making all 350 cocktails listed in Gary “Gaz” Regans’s book the Joy of Mixology This cocktail I was worried about, I really enjoy Gin and I love using Yellow Chartreuse in cocktails but the two together? Alone? I was wrong. This drink is actually pretty damn good. A couple quick notes, the original Green Chartreuse variation is a beautiful liqueur too but is often a bit aggressive in its heat and flavor, so be sure to use the green stuff carefully for mixing. For this cocktail  be sure to pick up the Yellow Chartreuse when shopping. Also the Pic above shows what you need but I should also note that the recipe in the book calls for 1.5 oz of Gin and .5 oz of Chartreuse with a 5 oz mixing glass and that’s not what is pictured. What you’ll find as a professional Bartender or a home enthusiast Bartender that sometimes you gotta improvise. I didn’t have a 5 oz mixing glass so I simply doubled up the recipe. Easy fix plus more booze for me! Now let’s get started making the recipe in the book.

1) Lets get all our tools together. We are going to need our Boston Shaker (mixing tin and mixing glass), a Hawthorne Strainer (strainer that fits the tin), a Jigger with a 1 oz and .5 oz measure and a 5 oz cocktail glass (or a nice rocks glass or a small snifter should do the trick). Our shopping list will consist of a London Dry Gin and Yellow Chartreuse.

2) Lets get our Gin and pour 1.5oz of Gin into our mixing glass. I used Beefeater Gin a “London Dry” style and I think the dryer Gins will play off the sweetness of the Chartreuse really well.

3) Next up our Yellow Chartreuse. We are going to pour in .5 oz Yellow Chartreuse. Now this stuff really is an amazing herbal liqueur. Green Chartreuse has been around since the mid 1700’s and is based on a recipe for “an elixir of long life” from 1605! The Yellow Chartreuse variation was developed in 1838. The recipe itself is still closely guarded by the Carthusian Monks. How medieval, very Game of Thrones:)

4) Now that all our spirits are in the mixing glass let’s get to shaking. Once the tin is icy cold to the touch, lets slap our Hawthorne Strainer on the tin and pour it into our chilled 5 oz cocktail glass (or the substitutes we spoke about earlier). Done! Enjoy.

Be sure to pick up a copy of the Joy of Mixology by Gaz Regan and visit for more on Gaz’s other books.


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  1. The problem I have with some cocktail books is that some of the drinks are just too simple, which doesn’t really inspire or entertain. You could sum up this one in one line:

    “1.5oz gin, 0.5oz chartreuse, shake and strain.”

    Why not just add 0.5 oz of vermouth and some orange bitters? Then you have yourself a Bijou, a cocktail with some history to it!

  2. You could sum up most drinks with a line like that but then you miss out on the why’s and how’s on these simple cocktails. Like the Alaska for instance has many layers of flavor and balance in just those two seeminlgy simple ingredients. The Las Vegas chapter USBG president Armando Rosario has a saying that I think sums up my point in regards to the “its too simple comment” he always signs off with “Make it fresh and keep it simple.” Sometimes we can bog down a drink and make it too noisy by pulling the drink in so many ways by adding so many things. Also another point in defense of the Duos and Trios category (the simple stuff) is that they are springboards for new cocktails. The “Go Space” in Monopoly, the starting point on which to develop your own variation. Take the Alaska why dont we throw this base recipe in a rocks filled collins glass, a couple dashes of peychauds and finsih off with some dry Prosecco? Box of Crayons:)

    A historical sidenote as well. The Alaska recipe was published in the Savoy Cocktail book in 1930.

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