Sparkling cocktails · Rye whiskey
Spicy rye meets ripe pineapple and a whisper of cherry from the maraschino, then a pour of champagne lifts it all. It drinks like a richer, fruitier cousin of the Champagne Cocktail.
1½ oz
rye whiskey brandy is a common alternativee.g. Rittenhouse · Bulleit · Sazerac · Wild Turkey · Old Overholt
1
pineapple small, fresh
¼ oz
simple syrup or 1 sugar cube
0.08 oz
maraschino liqueur about half a teaspoone.g. Luxardo · Maraska · Lazzaroni
1 dash
Angostura bittersBuy on Amazon →
1 oz
champagne chillede.g. Moët & Chandon · Veuve Clicquot · Taittinger · Laurent-Perrier · Pommery
Garnish: Pineapple wedge · Ice: Served up, no ice
Prince of Wales
Dry and lively with spicy rye, juicy pineapple and a light cherry note, lifted by fine champagne bubbles. Medium strength.
The drink is traditionally credited to Albert Edward, Prince of Wales, the eldest son of Queen Victoria, who waited decades for the throne before becoming Edward VII in 1901. He was famous for his love of fine food, horse racing and Paris, and the story goes that this recipe was one of his own. It is said to have first appeared in print in a book about his private life, published in the early 20th century.
Whether the prince really mixed it himself cannot be proven, but the combination fits the tastes of his era: a spirit sweetened with sugar, seasoned with bitters and liqueur, and topped with champagne. Modern bars usually make it with rye, though brandy versions exist as well.
Tradition credits Albert Edward, later King Edward VII, though there is no firm proof that he created it.
Yes. A dry prosecco or cava works; the drink becomes a little fruitier and lighter.
Rye is the most common modern choice for its spice, but brandy is an equally traditional and softer option.
The perfect sound
Royal bubbles in grand style.
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