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Californie Palace

Difford’s Guide
Discerning Drinkers (87)
Measurements in:
Serves:
1
Ingredients
1 1/3 fl oz Strucchi Dry Vermouth
2/3 fl oz Hayman's London Dry Gin
2/3 fl oz Luxardo Maraschino liqueur
1/3 fl oz Green Chartreuse (or alternative herbal liqueur)
6 drop Difford's Daiquiri Bitters

How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of pineapple wedge.

Method

  1. STIR all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. Garnish with pineapple wedge on rim.

Flavour Profile

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Health & Nutrition

Nutrition:

One serving of Californie Palace contains 174 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.93% alc./vol. (47.85° proof)
  • 21.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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History

Adapted from a recipe first published in Ted Saucier's 1951 Bottoms Up and takes its name from the the luxurious California Hotel in Cannes, France. Built in 1876, the hotel was renamed Californie Palace in 1925 when acquired by a new owner. During WWII, the hotel was requisitioned by the Germans and then by the Americans. After the war the building became a private residence.

CALIFORNIE PALACE
Courtesy, Californie Palace, Cannes
1/3 gin
2/3 French vermouth
1/3 maraschino
1/6 green chartreuse
Ice
Shake well. Strain into cocktail glass. Add small chunk of pineapple.

Ted Saucier, Bottoms Up, 1951

Review

Vermouth-based and wonderfully aromatic with maraschino and monastic herbal complexity. Delicious as an aperitivo, digestive or nightcap.

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Gallery

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Comments & Discussion

Andy Parnell-Hopkinson
Has potential but too sweet for me as prescribed.
score: 1
Marc-Andre Belisle
A lower ABV stirred cocktail that hits all the notes I enjoy.
score: 1
Florian Ruf Premium Member
This will not be one of my favourites. It is ok, but maraschino it is way too dominant IMHO.
score: 1
Doug Bain Premium Member
At first I thought it was a tad too sweet, but it resolved to a very nice balance. I had no daiquiri bitters, but seeing that they are made partly of pineapple juice, I added a few drops of Electric Pineapple. Worked great. But I'll have to get some real daiquiri bitters to compare.
score: 1
Calvin Grant Premium Member
Fascinating little drink, this one. All the ingredients have so much to contribute. And do so like a fine ballet! ♡♡♡♡♡
score: 2
Max Pelui
Decided to have a go at this tonight but no Daiquiri Bitters, sorry Simon - I need to pop up and get some but for whatever reason the Peychaud's kept looking up at me and I'll be, two dashes later - it married up pretty damn well with the Chartreuse.
score: 1
Steven
I also did not have the bitters (I swear every cocktail I look at calls for Difford’s daiquiri bitters!) but absolutely do not let that stop you. Fantastic cocktail.
score: 2
L L
Didn't have the bitters so used 50/50 London dry gin and Skin gin (moroccan mint). Lovely. Herbaly and well balanced for mine and SO's palate.
score: 1
Morten Carlsbaek Premium Member
Delicious, rich, layered, semisweet. Tried with a tiny amount of lemon juice, which was no improvement.
Drink it as it is, bit sweet, what's not to like.
score: 2
Steven Jepson Premium Member
This is a power house of flavours. I used MARTINI & ROSSI Riserva Speciale Ambrato. A real sipper and rather more of a digestif for my taste. I can recommend the Crown Gin as it needs the extra strength to bring the gin forward.
score: 1

Showing the first 9 of 13 comments.