Prince of Wales Cocktail

🥃 CoupeStrong

Shopping list

45ml sweet vermouth
30ml rye whiskey or VSOP cognac
5ml maraschino liqueur
1 dash aromatic bitters
30ml dry Champagne or brut sparkling wine

Bar staplesyou probably have these

5ml simple syrup
1 small fresh pineapple wedge
Ice cubes
Lemon peel twist

How to make it

1. Muddle and Chill

Drop the pineapple wedge and simple syrup into a cocktail shaker or mixing glass, giving the pineapple a firm press with a muddler or the back of a spoon to release its juice.
Pour in the sweet vermouth, rye whiskey, maraschino liqueur, and aromatic bitters.
Add a generous handful of ice cubes and stir briskly for 20 to 25 seconds until thoroughly chilled.

2. Strain and Crown

Strain the mixture into a chilled coupe glass.
Gently top with the chilled dry Champagne to preserve the effervescence.

Garnish

Express the aromatic oils from a fresh lemon twist over the surface of the drink, then set the twist gently across the rim.

Make it alcohol-free

Swap the sweet vermouth for an alcohol-free red aperitif (such as Lyre's Apéritif Rosso), replace the whiskey with an alcohol-free dark cane spirit, substitute the maraschino with a barspoon of Luxardo cherry syrup, and top with an alcohol-free sparkling white wine.

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