Prince of Wales

  • Serves

    makes 1 cocktail


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.


  • 1 (1") cube of pineapple
  • 14 oz. simple syrup
  • 12 oz. lemon juice
  • 12 tsp. maraschino liqueur
  • 1 12 oz. rye whiskey
  • Champagne, to top
  • Lemon twist, to garnish


Step 1

In 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.