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. Continue reading