Name: The Prince of Wales Cocktail
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 1 Pineapple (fresh); 60 ml Whisk(e)y - Rye whiskey (100 proof / 50% alc./vol.); 5 ml Maraschino liqueur; 5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 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	Straight 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, 65.0°Brix)
1 inch	Lemon peel
1 dash	Angostura Aromatic Bitters
Top up with	Brut champagne or sparkling wine
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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 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.