Prince of Wales No. 3
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Prince of Wales No. 3
Glass:
Serve in a Flute glass
| 1 cube | Demerara / dark Muscovado / brown sugar |
| 1 fresh | Lemon peel |
| 1 dash | Angostura Aromatic Bitters |
| 1⁄2 oz | Cognac (brandy) chilled |
| 1⁄2 oz | Grand Marnier or other cognac orange liqueur chilled |
| 5 1⁄2 oz | Brut champagne/sparkling wine chilled |
Prepare:
- Select a FLUTE GLASS.
- No garnish to prepare.
How to make:
- RUB a sugar cube with a lemon zest (or on the skin of an unwaxed lemon) and then coat cube with a dash of bitters. Drop cube into chilled glass.
- POUR chilled brandy and liqueur over soaked cube.
- TOP with sparkling wine.
Garnish:
- Serve naked, without garnish.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Less well-known but more interesting than the similarly styled modern Champagne Cocktail.
History:
- More Champagne cocktails
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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