Californie Palace

Difford's Guide
Discerning Drinkers (14 ratings)

Serve in a

Coupe glass

Garnish:

Pineapple wedge on rim

How to make:

STIR all ingredients with ice and strain into chilled glass.

Read about cocktail measures and measuring.

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Review:

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

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

Nutrition:

One serving of Californie Palace contains 164 calories.

Alcohol content:

  • 1.7 standard drinks
  • 25.75% alc./vol. (51.5° proof)
  • 23.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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