Name: The Prince of Wales
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 wedge Pineapple (fresh); 60 ml Rye whiskey 50% abv; 5 ml Maraschino liqueur; 5 ml Sugar syrup (2:1); 1 inch Lemon peel; 1 dash Aromatic bitters; Top up with Brut sparkling wine

The Prince of Wales
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Serve in a Coupe glass

Ingredients:
1 wedge	Pineapple (fresh)
2 oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₆ oz	Luxardo Maraschino liqueur
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 inch	Lemon peel
1 dash	Angostura Aromatic Bitters
Top up with	Brut champagne/sparkling wine

Read about cocktail measures and measuring

Garnish: Orange slice

How to make:

MUDDLE pineapple in base of shaker. Add next five ingredients (all but champagne), SHAKE with ice and fine strain into chilled glass. TOP with champagne.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Review:

Rich whiskey and maraschino with subtle pineapple balanced by a dash of brut champagne.

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History:

Recipe adapted from David Wondrich's 2007 masterpiece Imbibe in which David tells the story of his Highness Albert Edward, Prince of Wales, son of Queen Victoria and his mastering of this riff on the Improved Whisky Cocktail.

Born 9th November 1841, he wasn't crowned King Edward VII until 9th August 1902 (ascended 22nd January 1901) and by all accounts made the most of his 60 years as an understudy by becoming a playboy and travelling the world. In 1860, he became the first British royal to visit North America and it is thought this cocktail resulted from the trip.

More cocktails by David Wondrich

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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Florian Ruf

1st March 2023 at 19:37

Before adding the champagne it was ok, afterwards we threw it away.

Richard Elgar

2nd March 2021 at 04:10

I tried this today for St David's Day, and I have to say it's very good. I wasn't sure what to do with the lemon peel, so I left that out. And I used prosecco instead of brut champagne because I'm cheap like that. Still a jolly decent drink nonetheless!

Simon Difford

2nd March 2021 at 07:26

Hi Ricard. Good to hear it's tasty. The idea is to place the lemon peel in the shaker to shake with the other ingredients.

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