There’s something about the Prince of Wales cocktail that just feels like a celebration. It’s bubbly, a little sweet, and has that perfect balance of fruity and warm notes. Think of it as a dressed-up sparkling cocktail with a royal touch—and it’s surprisingly easy to make at home.
Prince of Wales
I’ve made this drink countless times, especially when I want something festive without being too heavy. Here’s how to bring a little sparkle to your next gathering.
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glass: Champagne flute (or a coupe if you’re feeling fancy)
Ingredients
– 45 ml (1.5 oz) rye whisky
– 30 ml (1 oz) pineapple juice (fresh if you can!)
– 2 dashes Angostura bitters
– Pinch of powdered sugar (or 1 sugar cube)
– Chilled champagne or dry sparkling wine, to top
– Lemon twist, for garnish
Method
- Chill your glass. Pop your champagne flute in the freezer for a few minutes or fill it with ice water while you prep.
- Mix the base. In a cocktail shaker (or a small jar with a lid), combine the rye whisky, pineapple juice, bitters, and powdered sugar. If using a sugar cube, muddle it with the bitters first so it dissolves better.
- Shake and strain. Add ice to your shaker, shake for about 10 seconds, then strain into your chilled flute.
- Top with bubbles. Slowly pour in chilled champagne or sparkling wine. Pour gently to keep the fizz intact and avoid overflowing.
- Garnish and serve. Twist a strip of lemon peel over the glass to release the oils, then drop it in or hook it on the rim. Serve right away while it’s still bubbly.
Tips & Tricks
– Use fresh pineapple juice if possible—it really brightens the drink.
– Chill everything ahead of time: the glass, the sparkling wine, even the whisky if you want to keep it extra crisp.
– Don’t over-shake. Just enough to mix and chill. Over-shaking can dull the flavors.
– Slow pour is key. It keeps the champagne bubbly and the drink from foaming over.
Make-Ahead Notes
You can mix the rye, pineapple juice, bitters, and sugar ahead of time and keep it in the fridge. Just give it a quick stir before serving. Wait to add the champagne until the very last second—that’s what makes it sparkle.
Substitutions
– Bourbon instead of rye gives a sweeter, rounder flavor.
– Fresh mango juice in place of pineapple adds a tropical twist.
– Prosecco or cava instead of champagne? Totally fine. Just go with something dry (look for “Brut” on the label).
Flavor Notes
This cocktail hits a great mix of flavors:
– The pineapple juice adds a soft tropical sweetness.
– Rye whisky brings a bit of spice and depth.
– The bitters give complexity—just a dash makes a difference.
– The champagne lifts it all up with bright bubbles and a dry finish.
It’s a little fruity, a little fizzy, and not too strong. I thought I’d share this as one of my favorite after-dinner cocktails—it’s light enough to sip after a meal but still feels special.
Serving Suggestions
Pair this with:
– A simple cheese board—especially aged cheddar, brie, or gouda.
– Charcuterie—salty cured meats balance the sweetness beautifully.
– Lightly spiced Asian dishes—the fizz and fruitiness cut through the heat.
It’s also great as a welcome drink for brunch or a toast at celebrations.
Variations
Royal Refresher
– Swap the rye for gin and muddle in a few cucumber slices for a crisp, garden-fresh vibe.
Southern Prince
– Use bourbon and add a few dashes of peach bitters. It’s warm, smooth, and slightly fruity.
Tropical Heir
– Shake rye, pineapple juice, and a splash of coconut water. Float a little blue curaçao on top before adding champagne—it’s colorful and fun.
Virgin Prince of Wales
– Mix pineapple juice with sparkling apple cider and a squeeze of lemon. Still fizzy, still festive, no alcohol needed.
Storage
The base mix (whisky, juice, bitters, sugar) can be kept in the fridge in a sealed jar for up to 2 days. Don’t add champagne until right before serving—otherwise, you’ll lose the fizz.
Common Questions
Can I make it in a big batch?
Yes! Just multiply the base ingredients by the number of servings. Keep it chilled and pour into glasses, topping each with champagne individually.
What kind of champagne works best?
Go with something dry like a Brut. Too sweet and it’ll overpower the drink.
Is it very strong?
It’s moderate. The whisky gives it backbone, but the juice and champagne keep it light and easy to sip.
Can I use a sugar cube instead of powdered sugar?
Definitely. Just muddle it well with the bitters before mixing.
Can I make it seasonal?
Absolutely. Add a cinnamon stick or clove in winter, or swap in fresh berries in summer.
The Prince of Wales is one of those timeless cocktails that always feels right—whether you’re celebrating something big or just making it through the week. It’s simple, elegant, and endlessly customizable. Cheers!
