The Prince of Wales

Serves 1. Recipe is provided by Joey Goar, bartender at The Cove.

11/2 ozs. rye whiskey (I prefer Russell’s Reserve 6-year rye)

6 drops maraschino liqueur (I prefer Luxardo)

1 pineapple chunk

1 lemon wedge

1 tsp. sugar

3 dashes Angostura bitters


1. Add everything but the Champagne to a shaker with ice and vigorously shake. Strain into a highball glass and slowly top with Champage.

2. Garnish with a pineapple slice and a maraschino cherry.