| 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 |
Serve in a Coupe glass
One serving of Californie Palace contains 174 calories
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.
Vermouth-based and wonderfully aromatic with maraschino and monastic herbal complexity. Delicious as an aperitivo, digestive or nightcap.
Makes a minimum of 18.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
After dinner or digestif cocktails, or digestive cocktails, often contain bittersweet liqueurs.
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Classic cocktails are found in vintage recipe books from the mid-1800s to the 1980s.
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Cocktails made with fresh herbs or herbals liqueurs.
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Cocktails suited to late-night drinking, often more spirit-forward and rich in style.
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Comments & Discussion
Drink it as it is, bit sweet, what's not to like.
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