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.