Garnish:
Pineapple wedge on rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 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 |
Read about cocktail measures and measuring.
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
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.
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
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