Prince of Wales
Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail. The recipe for this version comes from New York City bar and restaurant The Beagle.
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Cooking tools:
- Cocktail shaker
- Muddler
- Jigger
- Coupe
- Fine-mesh sieve
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Ice
Ingredients
- 1 (1") cube of pineapple
- 1⁄4 oz. simple syrup
- 1⁄2 oz. lemon juice
- 1⁄2 tsp. maraschino liqueur
- 1 1⁄2 oz. rye whiskey
- Champagne, to top
- Lemon twist, to garnish
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