Drinks

Prince of Wales

  • Serves

    makes 1 cocktail

ANNA STOCKWELL

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.

Ingredients

  • 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

Instructions

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.

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