Serve in a Coupe glass
1 1⁄3 oz | Strucchi Dry Vermouth |
2⁄3 oz | Hayman's London Dry Gin |
2⁄3 oz | Luxardo Maraschino liqueur |
1⁄3 oz | Green Chartreuse (or alternative herbal liqueur) |
6 drop | Difford's Daiquiri Bitters |
Recipe contains the following allergens:
Vermouth-based and wonderfully aromatic with maraschino and monastic herbal complexity. Delicious as an aperitivo, digestive or nightcap.
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
Ted Saucier, Bottoms Up, 1951
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.
One serving of Californie Palace contains 174 calories
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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Drink it as it is, bit sweet, what's not to like.