Californie Palace

Difford’s Guide
Discerning Drinkers (46 ratings)

Serve in a Coupe glass

Ingredients:
1 13 oz Strucchi Dry Vermouth
23 oz Hayman's London Dry Gin
23 oz Luxardo Maraschino liqueur
13 oz Green Chartreuse (or alternative herbal liqueur)
6 drop Difford's Daiquiri Bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of pineapple wedge.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with pineapple wedge on rim.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

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

Review:

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

View readers' comments

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 174 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.93% alc./vol. (23.93° proof)
  • 21.6 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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Showing 9 comments for Californie Palace.
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Calvin Grant’s Avatar Calvin Grant
11th April at 02:34
Fascinating little drink, this one. All the ingredients have so much to contribute. And do so like a fine ballet! ♡♡♡♡♡
Max Pelui’s Avatar Max Pelui
24th September 2024 at 21:43
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.
Steven’s Avatar Steven
11th May at 00:43
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.
L L’s Avatar L L
10th May 2024 at 20:50
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.
Morten Carlsbaek’s Avatar Morten Carlsbaek
27th August 2023 at 15:12
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.
STEVEN JEPSON’s Avatar STEVEN JEPSON
25th August 2023 at 22:35
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.
Howard Griffin’s Avatar Howard Griffin
25th August 2023 at 06:08
M. Saucier’s recipe adds up to four and one-half thirds. How is that possible?
Simon Difford’s Avatar Simon Difford
31st August 2023 at 11:16
I assume Saucier means 1/3 of a measure not 33% of the cocktail's volume.
Howard Griffin’s Avatar Howard Griffin
25th August 2023 at 05:59
Made as specified (incl. Mr. D’s bitters). A bit too sweet for me.
Nathalie O'Flynn’s Avatar Nathalie O'Flynn
9th April 2024 at 19:14
Based on this comment I wonder if I should reduce the Maraschino slightly
Andy Parnell-Hopkinson’s Avatar Andy Parnell-Hopkinson
18th August 2023 at 17:42
Really nice aperitif. Don't have the bitters or pineapple so don't know what I'm missing, but nonetheless it's a keeper.
Dona Patrick’s Avatar Dona Patrick
18th August 2023 at 16:37
If only I could get my hands on a bottle of Chartreuse these days. (Insert sad face)
Howard Griffin’s Avatar Howard Griffin
25th August 2023 at 06:01
Indeed.