Californie Palace

Californie Palace
Yields1 Serving
Prep Time2 mins

First published in Ted Saucier's Bottoms Up (1951), it is named after the California Hotel in Cannes, France, which was built in 1876 and renamed Californie Palace in 1925 by the new owner.

 20 ml (⅔ oz) London Dry Gin
 40 ml (1⅓ oz) dry vermouth
 20 ml (⅔ oz) Maraschino liqueur
 10 ml (⅓ oz) Green Chartreuse
 Pineapple chunk for garnish
1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well-chilled.

3

Strain into a cocktail coupe and add a small chunk of pineapple.

AI generated anecdote for article length

The snow fell softly outside, blanketing the world in a pristine white. Inside, the warmth of the fire crackled invitingly, casting dancing shadows on the walls of the cozy living room. A group of friends had gathered, their laughter mingling with the gentle hiss of the kettle as it boiled. The hostess, a woman named Clara, was busy at the bar, a mischievous glint in her eye as she shook a concoction of dry gin, dry vermouth, and a splash of Maraschino liqueur. But this wasn't your average Martini. Clara, ever the adventurous mixologist, had decided to add her own unique twist – a touch of the elusive Green Chartreuse.

She had been intrigued by this legendary liqueur for years, its mysterious herbal notes promising a unique flavor experience. After much experimentation, she had finally settled on a recipe she believed would do justice to this enigmatic ingredient. With a flourish, she strained the emerald-green liquid into elegant cocktail glasses, each adorned with a vibrant chunk of pineapple. The presentation was as captivating as the aroma – a tantalizing blend of juniper, citrus, and a subtle hint of herbal sweetness.

As her friends sipped the cocktails, a hush fell over the room. The initial taste was a symphony of flavors. The dry gin provided a crisp, invigorating base, while the dry vermouth added a touch of sweetness that balanced the juniper perfectly. Then came the Maraschino liqueur, its cherry-like sweetness adding a playful note. But the star of the show was undoubtedly the Green Chartreuse, its unique herbal complexity adding a mysterious depth to the overall experience. It was a cocktail that defied easy categorization, a harmonious blend of familiar and unexpected flavors.

The conversation, which had been subdued, quickly livened up. Laughter filled the room once more, the warmth of the drinks and the camaraderie of friends creating a perfect winter evening. The "Californie Palace," as Clara dubbed it, was an instant hit. It was a cocktail that sparkled with creativity, a testament to the magic that can happen when a touch of adventure is added to classic ingredients.

As the night wore on, the snow continued to fall outside, but within the cozy confines of the living room, a sense of warmth and contentment prevailed. The "Californie Palace," with its unique blend of flavors and its elegant presentation, had not only warmed their bodies but also their spirits, creating a memory that would be cherished long after the last drop had been sipped.

Ingredients

 20 ml (⅔ oz) London Dry Gin
 40 ml (1⅓ oz) dry vermouth
 20 ml (⅔ oz) Maraschino liqueur
 10 ml (⅓ oz) Green Chartreuse
 Pineapple chunk for garnish

Directions

1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well-chilled.

3

Strain into a cocktail coupe and add a small chunk of pineapple.

Californie Palace

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