Name: The Prince of Wales Cocktail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 1 Pineapple (fresh); 60 ml Whiskey - Rye whiskey 100 proof / 50% alc./vol.; 5 ml Maraschino liqueur; 5 ml Sugar syrup (2:1); 1 Lemon peel; 1 Angostura or other aromatic bitters; Champagne Brut

Serve in a

Coupe glass

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.

1 wedge	Pineapple (fresh)
2 fl oz	Rye whiskey 100 proof / 50% alc./vol.
1/6 fl oz	Luxardo Maraschino liqueur
1/6 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1 inch	Lemon peel
1 dash	Angostura Aromatic Bitters
Top up with	Brut Champagne
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Makes a minimum of ... cocktails
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Rittenhouse bottled-in-bond straight rye whiskey, 70cl

£ 41.95 £ 3.65 per cocktail, makes 11.5 Luxardo Maraschino liqueur, 70cl

£ 31.45 £ 0.22 per cocktail, makes 140 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.11 per cocktail, makes 100

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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 his riff on the Improved Whisky Cocktail.

Born 9th November 1841, he was not crowned King Edward VII until 9th August 1902 (ascended 22nd January 1901) and by all accounts made the most of his 60 years as 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