As the British crown prince for nearly six decades, Albert Edward, the eldest son of Queen Victoria, spent much of his life traveling the world as an official representative of the crown, from the United States and Canada to the Mediterranean and Middle East. Less officially, Bertie, as he was known by most, also snogged his way across several continents, amassing dozens of mistresses and shaping culture and fashion for the leisure class in Europe. He is also the probable inventor of, and certainly the inspiration behind, the Prince of Wales cocktail. The drink originally consisted of rye, pineapple, maraschino liqueur and bitters, plus sugar and Champagne doubling as both an Improved Whiskey Cocktail and a royale.
- 1 1/2 ounces rye
- 1/4 teaspoon maraschino liqueur
- 1 small cube of pineapple
- 1 dash Angostura bitters
- 1 teaspoon powdered sugar
- Champagne, to top.
Garnish: lemon twist
- Combine all ingredients, except the Champagne, in a cocktail shaker.
- Add ice and rigorously shake until chilled and the pineapple chunk has been crushed into pulp.
- Strain into a cocktail glass and top with Champagne.
- Garnish with an expressed lemon twist.