Prince of Wales No. 2

Name: Prince of Wales No. 2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Sercial (dry) Madeira wine; 7.5 ml Orange Curaçao; 5 ml Crème de noyau; 45 ml Brut sparkling wine

Difford’s Guide

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Sercial (dry) Madeira wine
1/4 fl oz	Ferrand Dry Curaçao liqueur
1/6 fl oz	Crème de noyau liqueur
1 1/2 fl oz	Brut champagne/sparkling wine (chilled)

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR first 3 ingredients with ice.
STRAIN into chilled glass.
TOP with sparkling wine.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Prince of Wales No. 2 contains 129 calories

Alcohol content:

1 standard drinks
14.17% alc./vol. (28.34° proof)
14.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

History

The Prince of Wales cocktail first appears in Louis Fouquet's 1896 Bariana: Recueil pratique de toutes boissons américaines et anglaises, the second-oldest known French cocktail book. It also appears in Frank Meier's 1936 The Artistry of Mixing Drinks.

PRINCE OF WALES
Fill the B glass with crushed ice, add 3 dashes of curaçao, 2 dashes noyaux, 1 Madeira glass of dry Madeira, 1 spoon of powdered sugar, finish with Henriot dry champagne and seltzer water, mix well, garnish with 1 lemon slice, straws, top with 2 dashes of cherry brandy and serve without mixing.

A very subtle, winey drink, just delicious, silky and refreshing.
Louis Fouquet, Bariana - Recueil pratique de toutes boissons américaines et anglaises, 1896 – translated

PRINCE OF WALES
In shaker: a dash of Angostura Bitters, a teaspoon of Curaçao, one-half glass each of Madeira, and Brandy; shake well, strain into large wineglass, fill with Champagne, add slice of Orange and serve.
Frank Meier, The Artistry of Mixing Drinks, 1936

More cocktails by Frank Meier

Review

More authentic renditions of this classic call for the addition of sugar and aromatic bitters, but these mask subtle vinous madeira and sparkling wine notes.