Prince of Wales No. 2
4.5 1 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 STIR first 3 ingredients with ice.
- 4 STRAIN into chilled glass.
- 5 TOP with sparkling wine.
Garnish
- 6 EXPRESS lemon zest twist over the cocktail and use as garnish.
Made it?
How did it pour?
Rate this drinkWith an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.
Flavour profile
14.2% alc./vol. · 1 standard drink · 129 calories
History
Classic builds often include sugar and bitters, but these can obscure subtle vinous Madeira and sparkling wine notes.
The Prince of Wales cocktail is initially found in Louis Fouquet's 1896 publication, Bariana: Recueil pratique de toutes boissons américaines et anglaises, which holds the distinction of being the second-oldest known French cocktail book. It is also included in Frank Meier's 1936 work, The Artistry of Mixing Drinks. The recipe provided in this text is as follows: "PRINCE OF WALES Fill the B glass with crushed ice, add 3 dashes of curaçao, 2 dashes noyaux, 1 Madeira glass of dry Madeira, 1 spoon of powdered sugar, finish with Henriot dry champagne and seltzer water, mix well, garnish with 1 lemon slice, straws, top with 2 dashes of cherry brandy and serve without mixing." This concoction offers a very subtle, winey character, proving to be delicious, silky, and refreshing. Another iteration of the Prince of Wales, as detailed in a separate source, instructs: "PRINCE OF WALES In shaker: a dash of Angostura Bitters, a teaspoon of Curaçao, one-half glass each of Madeira, and Brandy; shake well, strain into large wineglass, fill with Champagne, add slice of Orange and serve."
Created by Frank Meier