Skip to content
Sip Curator
Log in Sign up
All cocktails Californie Palace

Log in to see whether your bar can pour this

Californie Palace

After dinner/digestif · Classic/vintage · Herbal

4.5 88 ratings

Favorite

Ingredients

1 1/3 oz Dry vermouth
2/3 oz Gin
2/3 oz Maraschino liqueur
1/3 oz Chartreuse Green
6 drop Daiquiri bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with pineapple wedge on rim.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

23.9% alc./vol. · 1.5 standard drinks · 174 calories

History

This vermouth-forward drink is wonderfully aromatic, with maraschino and monastic herbal complexity. It is delicious as an aperitivo, digestive, or nightcap.

This cocktail is adapted from a recipe first published in Ted Saucier's 1951 book, Bottoms Up. It draws its name from the luxurious California Hotel in Cannes, France, which was built in 1876. The hotel was renamed Californie Palace in 1925 under new ownership. During World War II, it was requisitioned, first by the Germans and then by the Americans. Following the war, the building transitioned into a private residence. The recipe as it appeared is: 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.