Name: Californie Palace
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Dry vermouth; 20 ml Gin; 20 ml Maraschino liqueur; 10 ml Chartreuse Green; 6 drop Daiquiri bitters

Californie Palace
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Serve in a Coupe glass

Ingredients:
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

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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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

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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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

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

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

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

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

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.