The Prince of Wales
-
The Prince of Wales
Glass:
Serve in a Coupe glass
| 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 |
| 3⁄4 oz | Brut champagne/sparkling wine chilled |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of half orange slice wheel.
How to make:
- MUDDLE pineapple in base of shaker.
- Add next 5 ingredients (all but sparkling wine) and SHAKE with ice.
- FINE STRAIN into chilled glass.
- TOP with sparkling wine.
Garnish:
- Garnish with orange slice on rim.
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.
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.
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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Showing 3 comments for The Prince of Wales.
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My tips:
I found no need to muddle the pineapple chunk. Vigorous shaking will do the trick. Choose a chunk that's not too big. You just want a hint of pineapple flavor.
To make this well you need a vibrant rye whiskey. I would suggest seeing if you can find 104 - 110 proof. There's a lot going on here, you don't want the rye to be overwhelmed by the other ingredients. It should be dominant even after adding champagne.
"Top with..." is such a vague direction. So, how much sparkling wine should you use? For me, for this drink, it's not much, maybe 3/4 of an ounce at most. Therefore, as another commenter suggested, less expensive prosecco works well here.
Use a Nick and Nora or a smaller coupe so that you aren't tempted to add too much sparkling to get the wash line up. I use an engraved antique cocktail glass that is a bit smaller than most coupes today for this one.
The glass keeps me from accidentally splashing too much prosecco into the drink and puts me in the right frame of mind for drinking a cocktail with an historical pedigree such as this one.