Feeling especially celebratory? Treat yourself to this rye whiskey and champagne cocktail charmingly titled The Prince of Wales.
The bubbly blend was first created by King Albert VII himself, and recorded in his anonymous biography. When the king returned to England in the 1860’s after his travels in Egypt and the Middle East, he developed a taste for the tropical flavors of pineapple and maraschino in this mix.
This particular variation on the recipe was crafted by Noah King-Smith. You’ll be able to test his take on The Prince of Wales at The Wonder of the Cocktail June 19-22 at The Foxwoods in Mashantucket, Connecticut. The event highlights cocktails and cuisine in tastings, panels, and more for a full weekend of fun.
If you can’t make it to Connecticut, read on for the recipe below!
2 oz. High West Double Rye
3/4 oz. lemon juice
1/2 oz. Luxardo Maraschino Liqueur
1/2 oz. simple syrup
1.5 oz. pineapple juice or 3 one inch chunks of fresh pineapple
Veuve Clicquot for floating on top
To make the Prince of Wales, combine all ingredients except for champagne. Shake very well to froth pineapple. Fine strain into cocktail glass and top up with about 1.5 oz. of champagne. Gently stir with barspoon to incorporate. Garnish with a dehydrated pineapple slice that is browned on the edges.