Prince Of Wales (Cognac/Madeira Version)
Recipe:
- 20ml cognac
- 20ml madeira
- 2 dashes Angostura bitters
- 1 bsp dry curaçao
- dry champagne
Stir everything except the champagne on ice until sufficiently chilled, strain into a prechilled flute, top up with the champagne. Garnish with an orange zest.
In a few days it will be time to celebrate the start of a new year and while I usually miss every event and suitable date to promote a matching drink for it and combine it to push the post, I wanted to at least improve this time with 1-2 royal drinks for New Year's Eve...
So here's a wonderfully timeless Prince Of Wales. One of the drinks with probably the most variations in bars, Rye, Bénédictine, Curaçao, none of it is really fix in the drink, everything here or there swapped out, depending on which bar or oldschool bartender you ask and visit. I find this variant elegant and silky fresh, great for everyone to drink on an appropriate occasion and of course also very easy to prebatch and then just fill up with the bubbles. Dried fruit, nuts, grapes, light spices and brilliant freshness, I would recommend 6-8cl of champagne, unfortunately in many recipes you still only find "top it off", which can mean 5-20cl depending on the glass...
Source: Frank Meier, 1936
