That is, until I tried the Prince of Wales cocktail at New York's The Beagle bar and restaurant. The Beagle specializes in pre-Prohibition cocktails, where the spirits form the flavor foundation of every drink. One glance at their back bar told me this would be a whiskey drinker's paradise, but I was a little concerned for myself. Whiskey-based cocktails had never been my cup of tea. But I kept coming back to the touch of Champagne and hint of muddled pineapple in the Prince of Wales on their menu, whose base spirit is a rye whiskey. When I finally decided to give it a try I was completely blown away by the complex marriage of the ingredients—they did not mask the whiskey flavor, but served to enhance its characteristics instead, and all the sudden I found myself loving it. The rye provided a spicy, warm undertone of flavor that complemented the high acidity of the pineapple, and the Champagne, which also served to lighten the drink, underscored its vibrancy. I got the recipe from the bartender, and now I know exactly what I'll be mixing for myself while I'm back in Georgia with my whiskey-loving relatives for the holidays. Maybe my dad will even like it too.