Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era 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.
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.
Yield: makes 1 cocktail
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
Instructions
- 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.
