Dec 21, 2011 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. Beverages Whiskey & Bourbon American English/Scottish Christmas Cocktail Party Winter Recipes New York Leave a Comment Save Recipe Print Email Enlarge Credit: Anna Stockwell MAKES ONE COCKTAILINGREDIENTS1 1-inch cube of pineapple1/4 oz. simple syrup1/2 oz. lemon juice1/2 tsp. maraschino liqueur1 1/2 oz. rye whiskeyChampagne, to topLemon twist, to garnishINSTRUCTIONSIn a cocktail shaker, muddle the pineapple, syrup, lemon juice, maraschino liqueur, and whiskey. Add ice and shake well. Strain into a coupe, top with Champagne, and garnish with lemon twist. Save Recipe Print Email More from Saveur.com Vegetarian Recipes for Spring Holiday Appetizers Latin American Street Food Buttery Shortbread Recipes Homemade Pizzas Related Links Articles Friday Cocktails: The Prince of Wales Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?