In this guest article, Andreas and Jenny Berg, owners of the ‘MIRABEAU bar’ in Freiburg, use the example of the Prince of Wales to show us what is important when approaching a historic drink. What needs to be considered in order to prepare it perfectly?
We are delighted to have Andreas and Jenny, the operators of the ‘MIRABEAU bar’ in Freiburg, as guest authors to give us an insight into their working methods using the ‘Prince of Wales’ as an example and to show us how they approach a historic drink both theoretically and practically. Embedded in the historical context, they are looking for what makes it special, for the eureka moment that reveals its soul and enables it to be prepared perfectly. For both of them, this is the prerequisite for offering it to their guests. Andreas describes it as follows: “Only when, after what feels like countless rounds of mixing – sometimes the development of a historic recipe takes several weeks – we both agree that we have captured the essence of a drink, that it is true, do we add it to our repertoire.”
We have found soul mates in Andreas and Jenny, always in search of perfection in a glass. If you ever have the chance to come to Freiburg im Breisgau, you should give them the opportunity to convince you in their ‘MIRABEAU bar’ not only as hosts, but also with the drinks they prepare. We are sure that it will be worth it and that you will have a great time there.
But enough of the introductory words: Andreas and Jenny, the stage is yours.
Curiosity
Most of us are still unaccustomed to seeing Charles III as the current King of the British. For too long, we have known him as the eternal prince in the shadow of his mother “the Queen”, Queen Elizabeth II, who died in 2022. People may have felt the same way over 120 years ago, when Albert Edward (1841-1910) became King Edward VII after the death of his mother, Queen Victoria, in 1901. While Prince Charles pursued a rather impeccable lifestyle in preparation for his royal duties and took a serious interest in organic farming, Prince Albert Edward was known for his excesses and was a welcome guest at any party in London, Paris or New York. Until their enthronement, both monarchs, like most of their ancestors and descendants, bore the traditional title of Prince of Wales.
In Albert Edward’s day, it was customary to enhance alcoholic mixed drinks, such as the Brandy Cocktail (see Andeck 1910, p. 16) or the East India Cocktail (see Vermeire 1922, pp. 26, 29), with a splash of champagne. There were special technical devices (champagne taps) for this purpose, with the help of which sparkling wine from the bottle, similar to soda from a siphon, could be effectively bubbled into the guest’s glass. It is highly likely that “Bertie”, as the prince was known in private, also knew how to quench his thirst with these fashionable drinks. And as he made a name for himself as a passionate drinker in his princely days, much like Ernest Hemingway half a century later, people in the clubs of high society will have enjoyed toasting with a Prince of Wales. Bartenders at the turn of the century capitalised on “Bertie’s” popularity and offered luxurious creations with champagne under his name. “Papa” Hemingway’s fame reverberates, perhaps not so much in literary terms, but certainly in the bar world. The prince’s star, on the other hand, soon faded – new royals came and went. So in the mid-2020s, no barfly is likely to think of King Charles III’s great-great-grandfather when sipping a Prince of Wales anywhere in the world, at best Prince William …
If a historical drink has aroused our curiosity – for us, this includes its history or myth as well as its ingredients – we want to bring it to life in terms of flavour. It makes no difference to us whether, as in the case of the Prince of Wales, it is a great classic or a forgotten treasure from an old bar book. However, when interpreting an unknown recipe that has only been published once or twice (possibly as a gap-filler within an extensive collection), we feel much freer than when approaching a drink that was once popular and possibly still raises certain expectations today.
If there are many sources, we assume that many people must have enjoyed the drink. Consequently, it was exceptionally good. And since our ancestors had no different taste receptors to ours, it should still be just as appealing to us today. For us, this assumption leads to the task of finding the right pieces of the puzzle and putting them together so that the drink not only works, but also delights.
Using the Prince of Wales as an example, we want to provide an insight into our working methods and explain in detail the steps we take to approach a historic drink theoretically and practically before we offer it to our guests.
Research
If cocktail historians have compiled information about a drink or if there are carefully researched articles in specialist magazines etc., we gratefully draw on this published knowledge. Our starting point is particularly convenient when Armin Zimmermann shares his findings and insights with us at www.bar-vademecum.de. This eliminates the need for time-consuming research, as Armin always includes a list of all the recipes with his scientific explanations. However, the secondary literature on the Prince of Wales, which is part of the repertoire of every classic American bar, is modest, which meant we had to do our own research. So we rummaged through online databases (Internet Archive, EUVS Vintage Cocktail Books – Library) and were also actively supported in our search by Armin.
For the period 1792 to 1938, we found a total of 44 recipes under the name Prince of Wales or its French equivalent Prince de Galle (in a recipe published in Leipzig in 1924, the term Prinzregent is used for the drink, see A. Brehmer, pp. 94 and 95). Some books contain up to three different Prince of Wales recipes. The drink originated in 18th century London. However, it flourished after “Bertie’s” death, in the years between the world wars, at least that is what the many publications suggest: Over half (25) of the recipes appeared between 1920 and 1938, when his grandson Eduard “David” was Prince of Wales. However, he famously abdicated the throne uncrowned in 1936 after 327 days of regency due to his love for Wallis Simpson, a twice-divorced middle-class American woman. His younger brother, also a “Bertie”, then became King George VI.
In France, there was apparently a particular fondness for the heirs to the British throne, as evidenced by a bar model for the home. This elegant piece of furniture, which was available in various designs at the end of the 1920s, was advertised as follows (Anonymous: Cocktails de Paris 1929, p. 134f.):
“There is a house bar that can be placed anywhere, takes up no space and is easy to transport, the ‘Prince de Galles’ bar, patented (S.G.D.G.) and registered in France, a real miniature bar, practically thought out and offering every object its place, so that all bar utensils and bottles are quickly to hand. ‘Maison du Cocktail’, 83, rue La Boétie, has designed these fine little home bars.
Our oldest recipe is dated early May 1792 and comes from the second London diary (1791-1792) of Joseph Haydn (1732-1809). In it, the Austrian composer notes in detail how much an unreferenced Lord Barrymore had to fork out for some ball and also adds the recipe for a “Prince of Wales’ punch” to the considerable list of expenses:
“1 bottle champagne, 1 bottle Burgundy, 1 bottle rum, 10 lemons, 2 oranges, 1½ lbs. of sugar.”
In Haydn’s day, the title “Prince of Wales” was held by George August Frederick (1762-1830, from 1820 King George IV; there is also a George IV. Punch, cf. Schmidt 1892, p. 221), notorious for his scandalous private life and extravagant lifestyle. So even 100 years before “Bertie”, the British had an heir to the throne who was a suitable namesake for a particularly noble and expensive drink for enterprising hosts. And even in the 19th century, the Prince of Wales drank punch with champagne, as evidenced by five other recipes. The first reference to the use of curaçao, Madeira and cognac was found in 1887, also in London (see: Paul 1887, p. 59). After 1892, cocktail and cobbler recipes – almost always in combination with champagne – also appear as Prince of Wales. Most frequently, however, mixed forms of cocktail and cobbler appear.
If we try to categorise our recipe finds according to drink categories, the following picture emerges:
15 punches (cups, bowls)
12 cocktail/cobbler melanges
7 cocktails
5 cobblers
2 sours
1 long drink
Two recipes were out of the ordinary and could not be categorised into any common genre.
The rough categorisation alone gives an idea of how different the princes can be. This is even more evident in the ingredients: Champagne or sparkling wine accounts for 73% (32) and is therefore the most common ingredient. It can therefore almost be considered the favourite. It is followed by curaçao or orange liqueur with 61% (27), angostura bitters with 44% (19), brandy with 32% (14) and Madeira with 27% (12). Far less frequently mentioned are: Rum (8), white wine (7), Maraschino (7), (Rye) Whisky (5), Chartreuse (4), Cherry Brandy (4), Gin (4), Vermouth (4), Bénédictine (3), Arrack (2), Sherry (2), Burgundy (1), Marsala (1), Noyaux (1) and Port (1).
In the non-alcoholic section we find the ingredients: Sugar/sugar syrup 45% (20), lemon juice/zest/peel 36% (16), sparkling/carbonated water 36% (16), fruit syrup 25% (raspberry, strawberry, pineapple, grenadine; 11), orange juice/zest/peel 25% (11), pineapple (4), egg white (1) and lime (1). Ice is often used, but not always explicitly mentioned as an ingredient.
In terms of dressing and serving, 41% (18) of the recipes call for a garnish of fruit (berries, lemons, oranges, etc.), 23% (10) for straws and eight for a silver cup (two of which specifically call for the “Prince of Wales” model).
Discussion
The results of our research show how difficult, if not impossible, it is to decode the DNA of the Prince of Wales drink. There is no original recipe from which later recipes could be derived, the finds are too different for that. Let’s attempt an explanation below:
First of all, the early surviving recipes in particular are quite complex and usually consist of a number of ingredients. This made it difficult to spread and pass on a specific Prince of Wales. Unlike the John Collins, for example: this drink, which was created in London in the first half of the 19th century, makes do with a single spirit (gin in combination with lemon juice, sugar syrup and soda) and was therefore easier to drink and soon became largely standardised all over the world. The relatively simple but coherent and convincing recipe of a Collins also offered only one form of refinement: champagne in exchange for soda, which brings us to the French 75.
When you also consider that the British upper classes enjoyed Punch as Prince of Wales as early as the 18th century and that the same name still appeared on bar menus in the 20th century, you realise just how long this drink has been around. In the period under review alone (from 1792 to 1938), eight British monarchs reigned, four of whom previously held the title: George Augustus Frederick (from 1762 to 1820), Albert Edward (from 1841 to 1901), George Frederick Ernest Albert (from 1901 to 1910) and Edward Albert Christian George Andrew Patrick David (from 1910 to 1936). The Prince of Wales seems almost predestined to be defined as a punch, cocktail or cobbler according to the tastes of its time and to be given a champagne upgrade.
It is reasonable to assume that existing, functioning drinks were renamed Prince of Wales without further ado. However, there is no evidence for this: in the bar books without a Prince of Wales recipe, we did not come across a drink that roughly matched any of the 44 finds. This emphasises the uniqueness of their sovereignty despite their diversity.
Nevertheless, a certain Prince of Wales pattern can be recognised by the frequency of ingredients used. Our research has resulted in the following core recipe (without quantities):
Champagne
Curaçao
Madeira
Brandy
Angostura Bitters
Citrus fruit
Sugar and/or fruit syrup
Soda/sparkling water
Depending on whether you want to use Angostura bitters or soda, such a Prince of Wales can be categorised as a cocktail or cobbler. In the first case, it is a concentrated, aromatic drink, while in the second case, the sparkling freshness dominates and the creation should ideally be served in a silver cup with seasonal fruit and ice. A melange is also possible, indeed it seems to have been the favourite drink of the Prince of Wales from 1900 onwards (12 recipes). The presentation of the drink as a punch, classically served in a large bowl or dish for an illustrious party of 20 people, for example, corresponds to its early phase or the taste of the 18th to 19th centuries and is equally justified.
Interestingly, all the alcoholic ingredients of our statistically determined core recipe can be found in exactly one historical recipe:
“In shaker: a dash of Angostura Bitters, a teaspoon of Curaçao, one-half glass each of Madeira and Brandy; shake well, strain into large wineglass, fill with Champagne, add slice of Orange and serve.”
It is Frank Meier’s Prince of Wales, which he presumably mixed for his mainly American guests at the Paris Ritz during the Années folles, the “crazy years”, as the French characterise the Roaring Twenties somewhat differently from us (Frank Meier 1936, p. 75).
Mixology
For bartenders, the real work begins with the individual development of the recipe in practice. We used Frank Meier’s version as the starting point for our interpretation. As our bar in Freiburg is inspired by the traditional Bar Américains of the Montparnasse district of Paris and our focus is on Prohibition-era drinks, this recipe also fits perfectly into our concept. Apart from that, we appreciate Meier’s bar book and are always happy to be inspired by the legendary head bartender of the Paris Ritz (1921-1947).
Before we turn to the individual pieces of the puzzle, let’s start with one more thing: to find the right ingredients for a historic drink, it should be placed in the context of the time in which it was created. This is the best way to get to the bottom of its flavour. Although Meier’s recipe dates back to the Prohibition era, his version is primarily characterised by a drink from the end of the 19th century. If we ignore Madeira and champagne at this point, we are dealing with a fancy brandy cocktail. This drink is therefore at the centre of our flavourful journey through time.
The individual ingredients were selected and balanced at different levels. For a better understanding, however, we will deal with them chronologically below.
Brandy
As far as the choice of brandy is concerned, the recipes are not specific. The authors call for either brandy or cognac respectively kognac, only the “Lexikon der Getränke” explicitly mentions a branded product with “Asbach” (Schönfeld/Leybold 1913, p. 168) and “Das Getränkebuch” calls for a German brandy in keeping with the spirit of the times (Krönlein-Beutel 1938, p. 66f). Frank Meier also holds back, but will undoubtedly have reached for a fine, perhaps even old cognac. In 1946, the American writer and gourmet Lucius Beebe recalled that the “king of saloonkeepers” mixed his sidecar for his favourite guests with an in-house cognac bottling from 1865 (Beebe 1946, p. 74). Unfortunately, we were unable to find a comparable quote about the Prince of Wales.
Having stylistically placed the drink in the late 19th century, we surmised that an Armagnac would be best suited to our interpretation, as it seems to be closer in flavour to the brandy of the time than a modern cognac. Armagnac often seems a little rougher and edgier, but can still have a pleasantly smooth finish. In contrast to its brother from Gascony, Cognac today is generally distilled twice. In the 19th century, this practice was probably not the norm – at least that’s how one distiller explained it to us. Be that as it may, we have had good experiences with Armagnac in the past when it came to creating a brandy cocktail before 1900. Our suspicions were also confirmed in this case: with the prospect of a “match”, we incorporated various Armagnacs and Cognacs of different quality levels into our mix of Madeira, Curaçao and Angostura (bark) bitters during the brandy “speed dating”, with Armagnac clearly winning the race. When narrowed down further, younger Armagnacs classified as V.S.O.P. (aged for at least four years in oak barrels) blended in better than older and very old brandies. Consequently, overly pronounced barrel notes and too much rancio flavour with decreasing fruit seem to slow down the dynamics of this drink.
Finally, a seven-year-old Armagnac from Domaine de la Haille in Montréal du Gers, run by Jean-Luc Lapeyre in the third generation, proved to be a candidate for a true love affair. The subtle sandalwood flavour of this brandy adds an extra layer to the drink. The second-best, but ultimately unsatisfactory result (after adding the champagne) was achieved with a five-to-one blend of Domaine Tariquet Bas-Armagnac V.S.O.P. and Delord Bas-Armagnac Hors d’Age.
What we have realised time and again and also took into account when developing the Prince of Wales: Armagnac is not forgiving if it is chilled quickly and/or gets too much melt water. After just a few seconds, it threatens to become flavourless and taste thin. Ice should therefore be used with caution when preparing the drink.
Curaçao
A similar picture emerges for the naming of the orange liqueur: Most recipes (21) simply list Curaçao or Orange Curaçao, one Dutch recipe calls for “Roode” (“Red”) Curaçao, which should only make a difference in terms of colour, and only five authors commit to branded products: “Cointreau” (2), “Curaçao triple sec (Union-Leipzig)”, “Hobetine” and “CURAÇAO BOLS”. This means that, with the exception of the last four, we cannot know whether the drinks were prepared with orange liqueurs based on neutral alcohol or on a matured spirit.
To select the curaçao, we once again carried out a “speed dating”: We tasted – again together with our mix of Armagnac, Madeira and Angostura (bark) bitters – around a dozen different products from large and small producers, including a bitter orange spirit (a “Geist”) to which we added a little sugar syrup. Representatives based on an aged spirit blended in much better in practice than “clear” orange liqueurs. A “match” was made with the particularly aromatic yet mild orange liqueur from the cognac house ABK6. This may also be due to the high cognac content of this product (51 per cent), but our match went very well with the Armagnac from La Haille. Incidentally, the orange flavours of the ABK6 Orange Liqueur are contributed by a fragrance specialist from the perfume city of Grasse. The bitter orange spirit from the Zott distillery also cut a fine figure in our mix. In the finished drink, however, its intense orange peel was ultimately too overpowering on the nose and palate.
Angostura (bark) bitters
Thanks to Armin Zimmermann’s investigative skills, we know that Angostura Bitters in historical sources before 1907 almost never refers to the branded bitters still produced today, but almost always to a bitters based on angostura bark (see https://bar-vademecum.eu/angostura-bitters-and-angostura-bark-bitters/). The branded product (which contains various spices, but not angostura bark, but was named after its origin: the city of Angostura in Venezuela) proved to be unsuitable in the tasting, as it gave the drink a Christmassy note and overshadowed other more delicate flavours. Eight drops of Angostura bark bitters, on the other hand – we chose Dead Rabbit Orinoco Aromatic Bitters – lend our Prince of Wales a subtle spiciness, playing with it rather than against it.
Champagne and Madeira
In the days when Albert Edward held the title of Prince, champagne was drunk primarily as a (very) sweet dessert wine; it is not without reason that Louis Fouquet, for example, calls for a Sec in his Cobbler (cf. Fouquet 1892, p. 83) and not a Brut. We do not know what champagne actually tasted like around 1900. Nevertheless, we would venture to suggest that a blend of sweet Madeira and dry champagne could be used to get a taste of the Belle Époque style (alternatively, a cream sherry or a high-quality Marsala would also be conceivable). The oxidative flavours of Madeira harmonise perfectly with the frequently used reserve wines of Champagne. The Portuguese fortified wine gives a modern brut its former sweetness, adds acidity and increases its body. In short: Champagne and Madeira form the perfect retro symbiosis, and not just for our flavourful approach to a Prince of Wales à la “Bertie”.
In our composition, we therefore consider the two wines to be a single flavour, with a slight focus on the Madeira, which with its 4 cl in the final drink can be described as our main ingredient. Justino’s Madeira D.O.C. Fine Rich, matured for several months in French oak, was the best match for our Prince of Wales, followed by East India Madeira Old Reserve 10 Years Old Fine Rich, also from Justino’s.
Classic cuvées made from the three typical Champagne grape varieties are suitable as champagnes, not too yeasty, not too complex, more on the fresh, fruity, uncomplicated side. We tried several and favoured G. H. Martel & Co. Prestige Brut and Chanoine Héritage 1730 Cuvée Brut. A proper perlage is essential for the drink to work; the opened bottle should be consumed on the same evening if possible, which is why we like to use demi-bouteilles (0.375 litres) in everyday bar life.
As to the question of the appropriate amount of champagne in the Prince of Wales, a look at the recipes classified as (spritzed) cocktails is obvious, but unfortunately not helpful. The information remains extremely vague with “a little champagne” (Anonymous 1901, p. 266) or “top up with sparkling wine” (Krönlein 1938, p. 67). Robert Vermeire, on the other hand, provides us with a little more information: in his bestseller “Cocktails how to mix them”, the head bartender of London’s Embassy Club also published a champagne version of the popular East India Cocktail under the name Derby Cocktail in 1922. The Derby differs from the original only by the addition of “a dash of Champagne is added before serving” (Vermeire 1922; p. 26 and p. 29). This quote is also noteworthy in that it confirms the practice mentioned at the beginning of this post of adding champagne to popular drinks, in this case a (Fancy Improved) cocktail first documented in 1882 (see Johnson 1882, p. 69).
But how much does “a dash” or a splash mean? Since it cannot be assumed that a champagne tap was always used, we imagine how the Belgian-born Vermeire swirled a bottle of champagne over the drink from his wrist. We tried it out and came up with 1.5 to 3 cl. As the diameter of the neck of the bottle is much thicker than that of a bitter, “a dash” here means considerably more, but still very little. For our cocktail prince, exactly 3 cl proves to be the ideal amount.
Let’s be clear: the Prince of Wales is not a sparkling champagne drink if you interpret it as a cocktail, as we do. The champagne has to be subordinate. Its primary task is to fully open up the complex aromas of the drink on the palate, with the sparkling wine also acting as an enhancer. Even if it does not play the leading role here, our Prince of Wales works exclusively with champagne and never without it. It should also be noted that the champagnes of the Belle Époque were mostly sweet. Today, we have to compensate for the lack of sweetness in other ways, otherwise the drink quickly becomes too tart and sour. Especially if you are making a Prince of Wales as a cobbler with a little more bubbles, you should bear this historical fact in mind.
Up to this point, the Prince of Wales works according to Frank Meier. It’s a decent drink, but it doesn’t excite and certainly wouldn’t be worthy of a future king. All our attempts at mixing did not produce the ‘wow’ effect we expected from this drink. What bothered us the most was that the brandy only wanted to be combined with the other ingredients to a certain extent, instead always playing itself into the foreground.
Joker
This was followed by a sleepless night and another morning of studying the historical recipes – . Many also contain a fruit syrup or another liqueur … Could this be the missing link in our drink?
In Louis Fouquet’s Prince of Wales, we came across a popular ingredient of the Belle Époque: “2 traits de noyaux” (Fouquet 1896, p. 82). In the description of his Claret and Champagne Cup à la Brunow, the great Harry Johnson also gave us the hint that champagne worked well with this crème: “The same for Champagne cup; Champagne instead of Claret; noyan instead of ratafia” (Johnson 1882, p. 66). While he assigns claret (red wine) to “ratafia of raspberries” (French raspberry liqueur), he recommends noyaux for champagne (in the German part of his book he does not make this distinction, but simply uses raspberry juice in both cases, cf. ibid., p. 148).
We could hardly wait to repeat our previous result with Crème de Noyaux. And lo and behold, the Prince of Wales spread his wings and soared into previously unknown spheres of taste! In fact, this liqueur made from apricot and cherry stones and bitter almonds proved to be the necessary bridge between Armagnac and the other ingredients, with 0.375 cl making all the difference.
Staging
Finally, all that was missing was an orange zest (for the nose and eyes) on the gold rim of a fine crystal coupe to set the scene for our festive drink.
An overview of our interpretation
Only when, after what feels like countless rounds of mixing – sometimes the development of a historic recipe takes several weeks – we both agree that we have captured the essence of a drink, that it is true, do we add it to our repertoire. For the Prince of Wales, we reached this point on December 19, 2023.
Finally, here is our interpretation with an overview of all the ingredients, quantities and preparation instructions:
Ingredients
4 cl Justino’s Madeira D.O.C. Fine Rich
3 cl Domaine de la Haille Armagnac 7 ans
0.375 cl ABK6 Orange Liqueur
0.375 cl Tempus Fugit Crème de Noyaux
8 drops Dead Rabbit Orinoco Aromatic Bitters
3 cl Champagne G. H. Martel & Co. Prestige Brut
1 orange zest (in the shape of a butterfly)
Preparation
Swirl ingredients 1-5 in a mixing glass on an ice cube for 6 seconds.
Strain into a very well chilled old coupe crystal glass with a gold rim.
Carefully fold in the champagne and garnish with orange zest on the rim of the glass.
Note
Armagnac reacts sensitively to cold and melting water, so the drink is not stirred. This is another reason why Madeira should be well chilled and champagne very well chilled.
Conclusion
Our approach to the Prince of Wales was an exciting process. We like to compare it to a love story: it started with our curiosity, our awakening interest. This was followed by a gradual process of getting to know each other with cautious sniffing. And finally, this developed into the phase of falling in love. We had a similar experience with other historic drinks in the past – but with the Prince of Wales, we can now speak of a great love. Its exuberant, almost powdery profile, its complex orange, raisin and precious wood aromas beguile us again and again during preparation and serving alone. For us, this Prince of Wales is art. Guests who enjoy the drink have a similar experience. It is not uncommon for them to order it again or even make an explicit date “for the Prince”.
We have found the right recipe and the right pieces of the puzzle for our Prince of Wales. As long as we get exactly the same ingredients, we can recreate the magic of this drink at any time. However, we are aware that this is a temporary state. For example, it took a great deal of effort to organize supplies of La Haille Armagnac – fortunately the same bottling – directly from Gascony (the domaine does not yet have a German distribution partner). The pieces of the puzzle are irreplaceable. If one is lost, we will have to rebuild the drink. After all, the Prince of Wales offers various royal drinking options. Who knows, maybe a new love story will begin at some point? Princes are remembered as kings.
Sources
- https://en.wikipedia.org/wiki/File:Prince_of_Wales00.jpg The Prince of Wales (later King Edward VII)(1841-1910). Date: 1880s.
- https://commons.wikimedia.org/wiki/File:Edward_(VIII)_in_Wales_coronet.jpg The Prince of Wales (later King Edward VIII) in his coronation robes. Photographed at Buckingham Palace immediately after his return from the coronation of his father, King George V, on 22 June 1911.
- https://en.wikipedia.org/wiki/File:HRH_Prince_Charles_43_Allan_Warren.jpg HRH The Prince of Wales taken at Buckingham Palace, London. Date: 1972.
- https://commons.wikimedia.org/wiki/File:William_Submarines_Crop.png Prince William visiting a Royal Navy facility in June 2021.
- https://en.wikipedia.org/wiki/File:Prince_of_Wales_(later_George_IV),_ca._1798.jpg Portrait of the Prince of Wales (later George IV) by Sir William Beechey R.A. (1753-1839), painted ca.1798.
- https://en.wikipedia.org/wiki/File:George_V_of_the_United_Kingdom01.jpg George V of the United Kingdom (1865-1936). Date circa 1900.
Historical recipes
1762 | 1959 Joseph Haydn: The Collected Correspondence and London Notebooks of Joseph Haydn, London, S. 270
[German]
At the beginning of May 1792, Lord Barrymore gave a ball that cost 5,000 guineas. He paid 1,000 guineas for 1,000 peaches. 2,000 baskets of gusberes [gooseberries], 5 shillings a basket.
The Prince of Wales’ punch: 1 bottle champagne, 1 bottle Burgundy, 1 bottle rum, 10 lemons, 2 oranges, 1½ lbs. of sugar.
1862 Charles Elmé Francatelli: The royal English and foreign confectioner, London, S. 337
The Prince of Wales’ Punch.
Place the following ingredients in a freezing-pot ready imbedded in rough ice, viz.: – a bottle of sparkling Aï, a gill of maraschino, half a pint of thin bright strawberry syrup, the juice of six oranges, the rind of one rubbed on sugar, and scraped off into the mixture, and a pint bottle of German seltzer water. Ice the punch similarly to granito.
1867 Charles B. Campbell: The American Barkeeper. Containing Experimental Knowledge and the Elements of Success Acquired in the Management of the Most Popular Bars Throughout the United States, San Francisco 1867, S. 6f. [vermutlich ein Plagiat von Jerry Thomas´ nicht mehr existierenden Bar-Buch des Jahres 1863]
PRINCE OF WALES´ PUNCH
Use large bar glass.
One tablespoonful of sugar.
Half pony glass of Curaçao,
Half pony glass of Maraschino,
One wineglass of brandy,
One pony glass Jamaica rum,
Three slices orange and one slice pine-apple.
Fill with shaved ice; shake well, ornament with berries, and dash with port wine.
1872 Anonym (by a Boston lady): The dessert book, Boston, S. 87
PRINCE-OF-WALES PUNCH.
Place the following ingredients in a freezing-pot ready embedded in rough ice; viz., a bottle of sparkling Aï, a gill of maraschino, half a pint of thin bright strawberry-syrup, the juice of six oranges, the rind of one rubbed on sugar . and scraped off into the mixture, and a pint-bottle of German seltzer-water. Ice the punch similarly to granito
1882 Harry Johnson: New and Improved Bartender Manual, New York, S. 66
CLARET AND CHAMPAGNE CUP A LA BRUNOW.
(Use a large punch bowl.)
(FOR A PARTY OF TWENTY.)
The following Claret and Champagne Cup ought from its excellence to be called the Nectar of the Czar, as it is so highly appreciated in Russia, where for many years it has enjoyed a high reputation amongst the aristocracy of the Muscovite Empire. Proportions:
3 bottles of Claret;
Two-thirds pint of Curacao;
1 pint of Sherry;
1 pint of brandy;
2 wine glasses of ratafia of raspberries;
3 oranges and 1 lemon cut in slices;
Some sprigs of green balm, and of borage;
2 bottles of German Selters water;
3 bottles of soda water;
stir this together, and sweeten with capillaire or pounded sugar, until it ferments; let it stand one hour, strain it and ice it well; it is then fit for use; serve in small glasses. The same for Champagne cup; Champagne instead of Claret; noyan instead of ratafia. This quantity is for an evening party of twenty persons, for a smaller number reduce the proportions.
1882 Harry Johnson: New and Improved Bartender Manual, New York, S. 69
EAST INDIA COCKTAIL.
(Use a large bar glass.)
Fill the glass with shaved ice;
1 tea-spoon of raspberry syrup;
1 tea-spoon of Curacao (red);
2 or 3 dashes of bitters (Angostura);
2 dashes of Marachino;
1 wine glass of brandy;
stir up with a spoon, strain into a cocktail glass, and twist a piece of lemon peel on top, and serve.
1887 Charlie Paul: Recipes of American and Other Iced Drinks, London, S. 59, Kapitel: „Punches for Parties”
THE PRINCE of WALES’ PUNCH.
Take a large bowl; put in two bottles of Bertram Freres’ champagne, and ditto of hock, half a bottle of orange curaçoa [sic!], half ditto of cognac, half pint of Liquid „Sunshine” rum, one bottle of Madeira, three bottles of seltzer water, three ditto of soda-water, and a wineglassful of strawberry syrup; squeeze two oranges and two lemons in. Finally put the bowl into a refrigerator until the compound is thoroughly cooled. This will be sufficient for a party of twenty.
1891 Suzanne Alfred: La cuisine anglaise et la pâtisserie, Paris/London, S. 381
Prince of Wales’ punch.
Mettre dans un vase: Une demi-bouteille de Champagne, une demi-bouteille de hock, un verre de cognac, un verre de curaçao, un demi-verre de rhum, une bouteille de Seltzer water, une de soda water, un verre à liqueur de sirop de framboises, la moitié d’un jus de citron et autant de jus d’orange. Mettre le punch à la glace et le servir très froid, mais non frappé.
1892 William Schmidt: The flowing bowl. When and what to drink, New York, S. 229
Prince of Wales Punch.
In a small bowl put the thinly peeled and cut rind of half a lemon, and two and a half ounces of granulated sugar; add onefourth quart of boiling water; let it stand for a quarter of an hour; add a bottle of champagne, and a gill of the best arrack; mix the fluids well, and place the bowl on ice one or two hours.
1892 William Schmidt: The flowing bowl. When and what to drink, New York, S. 221
George IV. Punch.
On seven ounces of sugar rub the peel of two lemons, and of two bitter oranges; put in a tureen with the juice of the fruits; let it stand for half an hour; add one cup of boiling water, and stir until the sugar is dissolved. Add one pint of green tea, half a pint of pineapple syrup, a wineglassful of maraschino, four tablespoonfuls of the best arrack, one pint of brandy, and a bottle of champagne; mix all, put on ice, and serve.
1896 Louis Fouquet: Bariana, Paris, S. 82f.
PRINCE OF WALES (PRINCE DE GALLES)
VERRE B
Remplir de glace pilée verre B, 3 traits de curaçao, 2 traits de noyaux, 1 verre à madère de madère sec, une cuillerée de sucre poudre et finir avec du champagne Henriot sec et de seltz ou soda; bien remuer, une tranche de citron, chalumeaux, 2 traits de cherry brandy et servir sans melanger.
1900 Frank Newman: American-Bar, Paris, S. 95
PRINCE OF WALES (PRINCE DE GALLES)
Verre no 10.
Prendre le verre no 10, 1/4 de glace pilée:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café de curaçao,
2 traits amgostura,
1 verre de madère.
Adapter un gobelet en argent, frapper, remplir Ie verre avec champagne, servir avec chalumeaux.
1900 Anonym: Cantate-Menü und Universal-Lexikon der Bowlen- und Punschkochkunst für vergnügte Buchhändler und deren Freunde, Leipzig, S. 65, Kapitel: „Mischungen und Erfrischungen“
Prinz of Wales.
In einer Flasche Rheinwein presse man den Saft einer halben Zitrone, füge eine Flasche Sauerbrunnen und einen Schuss Angosturabitter. Man trage auf in Weißbiergläsern und werfe die in Scheiben geschnittene andere Hälfte der Zitrone hinein.
1901 Anonym: The Private Life of King Edward VII (Prince of Wales, 1841-1901), London, S. 265f.
Apart from his meals the Prince seldom takes anything to drink; if he should break this excellent rule, he generally has a lemon squash, which he has made popular as a fashionable and whole some beverage. He is also credited with having composed an excellent ‘cocktail’. It consists of a little rye whisky, crushed ice, a small square of pineapple, a dash of Angostura bitters, a piece of lemon peel, a few drops of Maraschino, a little champagne, and powdered sugar to taste. This ‘short drink’ is often asked for at the clubs which he frequents.
1904 Paul Martin Blüher: Speisen, Französisch-Deutsch-Englisch, Leipzig, S. 1335
1904 Paul Martin Blüher: Meisterwerk der Speisen und Getränke, Französisch-Deutsch-Englisch, Leipzig, S. 1355
Punch glacé à la Price de Galles | Gefrorener Prinz-von-Wales-Punsch | Iced prince of Wales punch.
Champagner, Maraschino, Erdbeer-Sirup, Orangensaft, auf Zucker abgeriebene Orangenschale; Selterwasser.
1907 Paul Richard: Paul Richards’ book of breads, cakes, pastries, ices and sweetmeats, Chicago, S. 99
PRINCE OF WALES PUNCH.
Prepare three quarts of a rich red Raspberry Ice, add two quarts of sauterne or other good white wine, work to a smooth ice; then add the meringue and one pint of brandy. Serve in high glasses.
[Drei Liter eines kräftigen roten Himbeereises zubereiten, zwei Liter Sauterne oder einen anderen guten Weißwein dazugeben, zu einem glatten Eis verarbeiten; dann das Baiser und einen halben Liter Brandy dazugeben. In hohen Gläsern servieren.]
1909 Carl A. Seutter: Der Mixologist, Leipzig, S. 54, Kapitel: „Verschiedene gemischte Getränke“
Prince of Wales.
(Gebrauche einen silbernen Becher.)
Einige Stücke Kristalleis,
2 Dashes Angostura-Bitter,
2 Dashes Curaçao.
Fülle den Becher ¾ voll mit Champagner und gieße voll mit Selterswasser. Mische mit einem Barlöffel, gib eine Scheibe Zitrone darauf und serviere mit Strohhalmen.
1910 Richard Andeck: Das Buch der American Drinks, Berlin, S. 16, Kapitel: „Cocktails“
Kognak-Cocktail.
In ein zu drei Viertel mit Eis gefülltes Glas kommen je ein halbes Kognakgläschen, Bitter, Gummisirup, Curaçao sowie ein halbe Weinglas französischer Kognak, alles gut gemischt. Man wirft noch ein Stückchen Zitronenschale aufs Eis und füllt mit Champagner nach. Der Champagner kann auch wegbleiben. Man serviert mit Strohhalmen.
1910 Richard Andeck: Das Buch der American Drinks, Berlin, S. 88, Kapitel: „Cups (Bowlen)“
Prinz von Wales.
In die Terrine legt man einige Stückchen Eis, drei süße Apfelsinen und eine Zitrone in Scheiben geschnitten. Darüber kommt ein Pfund feiner Puderzucker in zwei Flaschen Selters gelöst, 2/10 l Erdbeersirup, eine Flasche Sherry, eine Flasche guter Kognak, eine Flasche Curaçao. Man läßt alles etwa eine Stunde ziehen, fügt dann drei Flaschen Champagner hinzu, rührt gut um und verlängert mit Champagner.
1912 Paul Schober: Handbuch der gemischten Getränke, Hamburg 1912, S. 26
Prince of Wales
Das Cobblerglas voll kleines Eis, 6-7 Schuß. (s. S. 12), Curaçao triple sec (Union-Leipzig), 6-7 Schuß. (s. S. 12) Orange-Bitter (Union Leipzig), knapp ½ Glas Benediktiner, dann fülle voll Schaumwein, gut umrühren und garnieren mit Früchten und Strohhalmen.
*Schuß. Einen Spritzer aus einer Flasche mit einem Spritzkorken, wie solche in Metallwarengeschäften zu haben sind. Man achte darauf, daß die Oeffnung der Spritzkorken höchstens 2 mm beträgt, da nach dieser Oeffnung die Angaben gemacht sind.
1913 Hans Schönfeld und John Leybold: Lexikon der Getränke, Köln, S. 168
Prince of Wales I.
In einen Silberbecher gebe: einige Stücke Eis, 2 Spritzer Angostura-Bitter, fülle auf zu 3/4 mit Champagner, den Rest mit Selterswasser, drücke das Oel einer kleinen Schale von Citrone hinein und gebe die erstere dazu.
Prince of Wales II.
In einen Silberbecher gebe: einige Stücke Eis, 2 Spritzer Angostura, 2 Spritzer Curacao, fülle auf zu 3/4 mit Champagner und gieße voll mit Selterswasser, gebe 1 Scheibe Citrone oder Orange hinein.
Prince-of-Wales-Punch.
In eine große Punschbowle gebe:
2 Fl. Weißwein, 1/2 Fl. Orange-Curacao, 1/2 Fl. Cognac-Asbach, 1/4 Fl. Santa-Cruz-Rum, 1 Fl. Madeira, 3 Fl. Sodawasser, 1 Weinglas Erdbeersirup, den Saft von 2 Orangen und 2 Citronen, fülle auf mit 3 Fl. Champagner, sehr kalt servieren.
1920 Ferruccio Mazzon: Guida del barman, S. 21f.
Prince of Wales’ s Cocktail
5 pezzetti di ghiaccio
4 goccie d’Angostura
1 cucchiaino di Nectar sirop
1 cucchiaino di Maraschino
1 cucchiaino di Curacao
1 cucchiaino di Chartreuse
1 bicchiere a cocktail di vermouth
Si finisce come gli altri.
[5 Eiswürfel
4 Tropfen Angostura
1 Teelöffel Nektarsirup (aus Vanille, Rosenwasser, Zitronen- und Mandelauszug)
1 Teelöffel Maraschino
1 Teelöffel Curacao
1 Teelöffel Chartreuse
1 Cocktailglas mit Wermut
Anzurichten wie üblich.]
1920 Ferruccio Mazzon: Guida del barman, S. 21f.
Prince of Wales
Mettete in Prince of Wales glass:
1/2 di ghiaccio sminuzzato
6 goccie di Angostura
1/2 cucchiaino di Curacao
1/2 cucchiaino di Chirso.
Riempite di champagne e un po’ d’acqua
di seltz, 1 fettina d’arancio ed 1 di limone.
Rimescolate e servite con paglie.
[In ein Prince of Wales Glas geben:
1/2 zerstoßenes Eis
6 Tropfen Angostura
1/2 Teelöffel Curacao
1/2 Teelöffel Chirso (nicht mehr erhältliche Marsalamarke).
Mit Champagner und ein wenig Wasser auffüllen Selters, 1 Scheibe Orange und 1 Scheibe Zitrone. Umrühren und mit Strohhalm servieren.]
1921 Victor Hugo Himmelreich: American Drinks, 1921, S. 56, Kapitel: „Punsche”
PRINCE OF WALES.
Lege in das Punschglas zur Hälfte klares, feingestossenes Eis, übergiesse dieses mit 2 Teelöffel auf gelösten Zucker, 1 Likörglas Hobetine [Orangenlikör], 1 Likörglas Cognac, 1 Likörglas Rum, 3 Spritzer Vantogrio [alkoholfreier Kirschlikör?], den Saft einer halben Citrone und obenauf Champagner, geschmackvoll mit Früchten zu garnieren.
1921 A. Torelli: Guide Du Barman et Du Gournet Chic. American Drinks Dictonary, S. 89
Prince of Wals [sic!]. — Dans un grand gobelet, trois morceaux de glace, un demi-verre de madère, trois traits d’angustura, un zeste de citron, emplir avec moitié Champagne et moitié appolinaris. servez avec chalumeaux.
1922 Anonym (Liqueur Bols): Quelques recettes pour boissons américaines, Amsterdam, S. 13, Kapitel: „Long Drinks”
PRINCE OF WALES (Prince de Galles)
Verre no 10.
Mettre dans le verre no 10:
1/4 de GLACE PILÉE,
1 cuillerée à café de SUCRE EN POUDRE,
1/2 verre à liqueur de CURAÇAO BOLS,
2 traits d’ANGOSTURA BOLS,
I verre de MADÈRE.
Adapter un gobelet eu argent, frapper fortement, remplir le verre avec du CHAMPAGNE.
Servir avec chalumeaux.
1922 W. Slagter: Hoe Maakt Men American Plainen Fancy Drinks, Amsterdam, S. 13
Prince of Wales.
Doet in een sierlijk glas of zilveren beker:
1/2 Gemalen Ijs
1 Pijpglaasje Roode Curaçao
1 Pijpglaasje Sinaasappelsiroop
1 Citroenschijfje
Eenige stukjes vruchten.
Verder volschenken met Champagne.
1922 Robert Vermeire: Cocktails how to mix them, London, S. 26
Derby Cocktail
This cocktail is made exactly in the same way as the “East India Cocktail,” but a dash of Champagne is added before serving.
1922 Robert Vermeire: Cocktails how to mix them, London, S. 29
East India Cocktail
Fill a large bar glass half full of broken ice and add:
2 dashes of Angostura Bitters.
2 dashes of Curacao.
2 dashes of Maraschino or Pine-Apple Syrup.
1/2 gill of Brandy.
Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top.
1923 P. Dagouret: Le Barman Universel, Paris, S. 108, Kapitel: „Boissons Diverses“
PRINCE OF WALES
Verre no 3, au 1/3 plein de glace pilée:
1 cuiller à café sucre en poudre
2 traits angostura.
½ verre à liqueur curacao.
1 verre à madére de madére.
Adapter la timbale. Frapper fort.
Emlir de champagne. Servir. Pailles.
1924 A. Brehmer: Das Mixerbuch, Leipzig, S. 89
Moselle Cup à la Prince de Gallas.
Man tue 1/2 Liter Rye-Whiskey, 1 Flasche Pale Sherry, 2 Tropfen Ambra und 1 Tropfen Moschus-Essenz, 2 Eßlöffel voll zerriebene Ananas und 1 Verbenareis [Zweig Eisenkraut] in eine Bowle, menge gut, stelle sie 2 Stunden auf Eis und füge der Mischung kurz vor dem Anrichten 2 Flaschen Moselwein zu.
1924 A. Brehmer: Das Mixerbuch, Leipzig, S. 94
Prince of Wales Punch. Siehe: Prinzregenten-Bowle.
1924 A. Brehmer: Das Mixerbuch, Leipzig, S. 95
Prinzregenten-Bowle.
Man tue die sehr feine und in kleine Stücke geschnittene Schale einer halben Zitrone sowie 70 g kleingeschlagenen Zucker in eine Bowle, gieße 1/4 Liter siedendes Wasser darüber, lasse die Mischung 1/4 Stunde stehen, gieße 1 Flasche Champagner und 1/8 Liter feinsten Arrak zu, menge die Masse gut durcheinander, stelle die Bowle 1-2 Stunden auf Eis und richte an.
1925 Dominique Migliorero: L’Art du Shaker, Nizza, S. 52
Prince of Wales (Prince de Gailes)
Préparer dans un verre ballon moyen: 1 morceau de glace, 2 traits d’Angostura, 2 traits de Curaçao, 1 petit verre de Madère. Finir avec du Champagne. Garnir d’une tranche d’orange. Remuer et servir.
1927 Maraya Vélez de Sanchez: Cocktails Bebidas Heladas Ponches de todas clases, Paris, S. 20, Kapitel: „Cocktails”
COCKTAIL PRINCE OF WALES
Se pone en un vaso un poco de hielo picado, una cucharadita de azúcar en polvo, medio vasito de curazao, unas gotas de amargo de Angostura y un vaso de vino de Madera; se sacude esto fuertemente, se acaba de llenar el vaso con champaña y se sirve con pajitas.
[Etwas zerstoßenes Eis, einen Teelöffel Puderzucker, ein halbes Glas Curaçao, ein paar Tropfen Angostura-Bitter und ein Glas Madera-Wein in ein Glas geben, kräftig schütteln, das Glas mit Champagner auffüllen und mit Strohhalmen servieren.]
1928 Pedro Chicote: Cocktails, Madrid, S. 208
PRINCIPE DE GALES=COCKTAIL
En una copa de champagne:
Unos pedacitos de hielo picado.
cucharada de las de. café de brandy.
de chartreuse amarillo
Termínese de llenar la copa de champagne añádasele una rodaja grande de limón y otra, de naranja.
[In ein Sektglas geben:
Ein paar zerstoßene Eiswürfel.
einen Teelöffel Brandy.
gelber Chartreuse
Füllen Sie das Glas mit Champagner auf und fügen Sie eine große Zitronenscheibe oder eine große Orangenscheibe hinzu.]
1929 Anonym: Cocktails de Paris, S. 134f.
or, il existe un bar d’appartement pouvant se mettre partout, sans encombrement et facile à déplacer, c’est le bar «Prince de Galles» ·qui a été breveté en France (S.G.D.G.) et déposé, véritable bar en réduction, pratiquement étudié, avec une place pour chaque objet, mettant ainsi à portée de la main les accessoires particuliers et les boissons variées. C’est la «Maison du Cocktail», 83, rue La Boétie, qui a créé ces délicieux petits bars d ‘appartement. Ils sont livrés avec tout le matériel nécessaire à la parfaite préparation des cocktails. Ils se font en toutes essences de bois: acajou, noyer, palissandre, loupe d’orme, ronces diverses; etc … , et en tous modèles, soit anglais ou modernes, soit rustiques.
1930 Edgar Baudoin: Les Meilleurs Cocktails, Nizza, S. 25
PRINCE OF WALES COCKTAIL
1 jet jus de citron, 1 jet Cherry Rocher, 1/3 Gin, 1/3 Whisky, 1/3 Cointreau.
1930 Knut W. Sundin: Two Hundred Selected Drinks, Göteborg, S. 28
Prince of Wales Cocktail.
Fill the shaker half full of broken ice and add:
The juice of 1/4 of a lemon
One glass of Cognac
4 dashes of Benedictine.
Shake well, strain into a champagne glass and fill up with Champagne.
1933 Anonym: Odell’s book of Cocktails and Fancy drinks in English and Japanese (4th edition), S. 217, Kapitel: „Mixed Drinks”
Prince of Wales
Fill quarter of glass with crushed Ice, teaspoonful of powdered Sugar, ½ liqueur-glass Curacao, 2 dashes Angostura Bitters, 1 glass Madeira. Shake and fill up with Champagne then stir well.
1934 Jean Robert Meyer: Bottoms Up, New York, S. 5
PRINCE OF WALES COCKTAIL
Half jigger each Italian vermouth, bacari [sic!] and curacao, dash of angostura bitters, juice of half a lime, ice and shake well.
1934 G. F. Steele: My New Cocktail Book (2nd edition), New York, S. 59
HIS ROYAL HIGHNESS (The Prince of Wales’ Cocktail)
1/8 Italian Vermouth
1/8 French Vermouth
1/8 Orange Curacao
1/8 Sugar syrup
1/4 Dry Gin
1/4 Brandy
The above recipe was given to the Ritz-Carlton Hotel, Montreal, by His Royal Highness, with instructions that this was the cocktail that he wanted served to him at all times. The recipe was given to R. Kane by Monsieur de Baillets, Manager of the Ritz-Carlton Hotel.
1935 O. Blunier: Barkeeper’s Golden Book, Zürich, S. 128, Kapitel: Fancy Drinks
Prince of Wales
1/3 Cointreau
1/3 Rye
1/3 Gin
3 ds. Lemon
3 ds. Cherry Brandy
1935 O. Blunier: Barkeeper’s Golden Book, Zürich, S. 259, Kapitel: Fancy Drinks
Prince of Wales Cup
Put Lump of Ice into the Silver goblet of the same name
2 ds. Curaçao
2 ds. Angostura
balance Champagne
stir carefully
put Slice of Lemon on top
and serve with Straws
1936 Frank Meier: The Artistry of Mixing Drinks, Paris, S. 75
PRINCE OF WALES
In shaker: a dash of Angostura Bitters, a teaspoon of Curaçao, one-half glass each of Madeira and Brandy; shake well, strain into large wineglass, fill with Champagne, add slice of Orange and serve.
1937 R. de Fleury: 1800 – And All That, London, S. 223
LONG DRINK (H.R.H. PRINCE OF WALES). Later H.M. King Edward VIII
Canadian Club Whisky; Sugar soaked in Angostura ; finely sliced Orange Peel; Chipped Ice; Water to taste.
1937 R. de Fleury: 1800 – And All That, London, S. 294
THE PRINCE OF WALES’ PUNCH
Use a large Bowl
2 Bottles Champagne
2 Bottles Hock [Rheinwein]
1/2 Bottle Orange Curacao
1/2 Bottle Cognac
1/2 Pint Rum
1 Bottle Madeira
3 Bottles Seltzer Water
3 Bottles Soda Water
1 Wineglass Strawberry Syrup
Juice of 2 Oranges
Juice of 2 Lemons
Place Bowl in a refrigerator until the compound is thoroughly cool. Sufficient for a party of twenty.
1938 Gale Hyman and Gerald F. Marco: The how and when, Chicago, S. 167, Kapitel: „Mixed Drinks”
PRINCE OF WALES COCKTAIL
2/3 Dry Gin
White of 1 Egg
1/3 Pineapple Juice
Shake well
Strain into Frosted Glass
(Made at the Hotel De Paris, Monte Carlo)
1938 Krönlein-Beutel: Das Getränkebuch, Nordhausen am Harz, S. 66f., Kapitel: „Ohio-Richtung“
Prince of Wales – (100er hohe Schwenkschale)
in ein Mischglas
4-6 Eisstückchen (Walnussgröße)
Spritzer Angostura 1 ccm – auf Stück Zitronenschale
Schuss Grenadine 10 ccm
Schuss Karthäuser Grün 10 ccm
Schuss deutscher Weinbrand 10 ccm
Mischung ins Glas – mit Sekt auffüllen.
Kirsche (bestäuben)
1938 Krönlein-Beutel: Das Getränkebuch, Nordhausen am Harz, S. 115, Kapitel: „American Drinks“
Prince of Wales.
Ein hohes Spitzglas zum dritten Teil mit feingeschabtem Eis füllen,
1 Mignonglas Drinks-Essenz,
1 Mignonglas Zuckersirup
beifügen, das Glas mit geeistem Selters vollfüllen und mit einer Zitronen- oder Orangenscheibe belegen.
1938 Krönlein-Beutel: Das Getränkebuch, Nordhausen am Harz, S. 143, Kapitel: „American Drinks“
Drinks Essenz.
In eine Flasche je 1 Mignonglas
Maraschino,
Pfefferminz,
Curaçao,
Kognak,
grünen, gelben Chartreuse,
Benediktiner,
Marnier,
Kirsch und
Anisette
geben. Die Flasche verkorken, den Inhalt durchschütteln.
1946 Lucius Morris Beebe: The Stork Club Bar Book, New York, S. 74
The Sidecar was invented by Frank, so far as fallible human memory can determine, about 1923 as a sort of companion piece to the Stinger only with even more expensive ingredients. It was always built by Frank for favored customers with the Ritz’s own bottling of a Vintage 1865 Cognac and set one back, in this redaction, the then equivalent of five American dollars.
explicit capitulum
*
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