Sharkbait’s Cocktail of the Week: The Royal Treatment

Happy Friday once again everyone. This week’s cocktail selection is all about what is left in the bar. Unfortunately, I have not been able to do a proper re-supply since before the holidays. As a result, my supplies were running a bit thin. With Champagne leftover from last week, and the rye being the liquor I have the most of (which sadly is not much), I went off searching books and internet* bookmarks to see if I had everything needed to make something with those two to start. I was lucky enough to come across the Prince of Wales cocktail. Supposedly, Prince of Wales Albert Edward (later King Edward VII) invented the drink himself in the mid 1860s.I’d believe that, since it calls for specifically Veuve Clicquot as the champagne of choice. Which makes a lot of sense since the family has signed off on your bubbly with a Royal Warrant.

Side note, I always feel kind of guilty going to Google for these recipes. It seems like cheating when I have a great selection of books, and really should be making more of my own creations. Maybe that’ll be a focus for me this year: More self made drinks…

Anyway, let’s see if the Prince mixed a good drink:

2 oz. High West Double Rye
3/4 oz. lemon juice
1/2 oz. Luxardo Maraschino Liqueur
1/2 oz. simple syrup
1.5 oz. pineapple juice or 3 one inch chunks of fresh pineapple
Veuve Clicquot for floating on top

Combine all ingredients except for champagne. Shake very well to froth pineapple. Fine strain into cocktail glass and top up with about 1.5 oz. of champagne. Gently stir with barspoon to incorporate. Garnish with a dehydrated pineapple slice that is browned on the edges

Regarding the garnish, lacking fresh pineapple, I chose a lemon twist, since it has a fair amount of juice in it as an acceptable substitute. Given the double dose of lemon, I’m a bit surprised not a lot, if any, comes through on the nose here. I mostly get cherry liqueur on the nose here. Going back for a couple more sniffs, I think I can filter out the maraschino, and get some of the pineapple aromas. It’s a very nice combination actually.

The sip is way more complex than I expected. The first flavor I get is the pineapple. It is a little sweet for my liking, but it does quickly dissipate. When it does. it gives way to a mixture of cherry and rye flavors that become the mainstay of the rest of the sip. The champagne adds a nice dry flavor that comes in a little late to the sip, but it doesn’t dominate and adds a nice balance to it. Though next time I may add a little more than the ounce and a half. The bubbles get overrun quite easily.

The finish is light and fruity as the pineapple flavor makes a comeback, but nowhere near as intense or sweet as it is up front. I get a little more of the champagne at the end of the sip, as well as the end of the drink itself. I wonder if there is some science at work here, where the champagne sinks…

His Royal Highness certainly did come up with a good one here. A little over the top maybe, but if you’re part of a royal family, why not go all out. You should definitely make this, but maybe reserve the bottle of Veuve for drinking on it’s own and go for something a little more budget friendly, but that isn’t crap champagne. While my mid range bottle did it’s work here, I fear bad champagne would upset the balance at work here and be detrimental to the cocktail overall. Now if you’ll excuse me, I have some shopping I need to do.

(Banner image found here)