Prince of Wales
3/4 oz Brandy [Copper and Kings]
3/4 oz Madeira [Broadbent Rainwater]
1/4 oz Triple Sec [Short Path]
Few dashes Titze Bitters Bear’s Den Aromatic Bitters (original recipe calls for Angostura]
Combine in a mixing glass, stir with ice and strain into champagne flute. Top with ~3 oz Champagen (or Prosecco, or Cava), and lightly stir to combine. Garnish with lemon twist.
Taken from Mr. Boston Official Bartender’s guide.
Welp, it’s that time again. The weather’s getting cold, the calendars are turning over, and parties are being planned. Rest assured no matter where you celebrate Sunday night, there will be bubbles. And it’s my yearly duty to remind you that you can do better than just champagne on New Year’s Eve.
Honestly, I wasn’t even really in the NYE drinks mindset a few weeks ago when I was leafing through my trusty Mr. Boston Official Bartender’s Guide. That night I was in the mood for something with Brandy, when I stumbled upon the Prince of Wales. The combination of Brandy, Madeira, and triple sec hit all the right notes (not to mention I just picked up my first bottle of Madeira before Thanksgiving). In fact, I might have to make a drink with just those three sometime in the future. This drink, however, was finished off with some champagne, so I immediately dog-eared it for my NYE festivities.
The Prince of Wales has a Wonderful deep golden color. The three grape spirits combine into something more than the sum of their parts. There is dry tartness from the champagne, sweetness and alcohol bite from the Brandy. All the while, the Madeira plays the ultimate facilitator to bring everything together. It also brings a unique robustness to the drink which you don’t often get in Champagne cocktails. Citrus notes from the triple sec cut through all the other grapey-ness in the glass. The Brandy and Madeira combine for a very smooth finish which will keep you sipping well past midnight.
So this New Year’s, I challenge you to take your midnight toast to the next level. To make it even easier, you can pre-batch everything but the bubbly, then top it off at around 11:55pm. Don’t have Madeira? Don’t worry, you can sub in some Sherry or maybe even some ruby port. Don’t have Brandy? Time to call in the classics, the Seelbach (or Seelbeer) and the French 75. There are plenty of options to level up your New Year’s toast. Happy New Year!