Prince of Wales No. 2 blends the vinous charm of dry Madeira with the lively sparkle of brut Champagne for a refined aperitif that is both light and unexpectedly complex. This cocktail showcases subtle nutty fruit notes alongside a whisper of almond liqueur and orange curaçao. Readers searching for a Champagne cocktail recipe or Madeira cocktail ideas will find clear steps and practical tips here to recreate the drink at home. Expect a polished serve best enjoyed in a chilled coupe glass and garnished with an expressive lemon twist.
What is the Prince of Wales No. 2?
The Prince of Wales No. 2 is a variation of a late 19th century classic that emphasizes dry Madeira and sparkling wine rather than heavy sweeteners. It balances a moderate alcohol profile with a dry, slightly sour finish that leans on vinous and citrus aromatics. This version trims sugar and bitters to let the Madeira and Champagne sing with elegance.
When you taste it, expect a silky texture from the stirred wine blend and a bright lift from the Champagne top. The result is an aperitif-style cocktail suited for starters, celebrations, or anytime you want a refined, wine-forward serve.
Which ingredients are required?
Gather high-quality components for the cleanest result. The recipe relies on three measured base elements plus chilled sparkling wine for the finish.
| Ingredient | Amount | Notes |
|---|---|---|
| Sercial (dry) Madeira wine | 45 ml | Dry, floral, and mineral |
| Dry Curaçao | 7.5 ml | Orange liqueur adds depth |
| Crème de noyau (noyaux) | 5 ml | Almond-like kernel liqueur |
| Brut Champagne or sparkling wine | 45 ml | Chilled; provides effervescence |
Note any allergies before serving since sparkling wine can contain sulphites. Substitutions may include a quality dry sparkling wine instead of Champagne, and a different orange liqueur if Curaçao is unavailable.
How should you make this cocktail?
Begin by chilling a coupe glass and preparing a lemon twist for garnish. Keep the sparkling wine well chilled so it retains its sparkle when poured over the stirred base.
- Fill a mixing glass with ice and stir the Madeira, dry Curaçao and crème de noyau until well chilled and slightly diluted.
- Double-strain the mixture into the pre-chilled coupe glass.
- Gently top with 45 ml of brut Champagne or sparkling wine and let the bubbles lift the aromatics.
Finally, express a lemon zest over the surface and rest the twist on the rim. When vous serve this drink, encourage guests to sip slowly to appreciate the layered wine notes and the delicate almond accent.
What glassware and garnish work best?
A classic coupe glass fits the character of this cocktail and presents the bubbles attractively. A broad bowl lets aromatics open and gives a refined visual for an aperitif service.
Garnish with a thin lemon zest twist expressed over the drink to release essential oils. The citrus oil brightens the Madeira and contrasts the almond nuance from the noyaux.
Are there variations and what is the cocktail’s history?
Several historical recipes for the Prince of Wales family of cocktails include sugar, bitters, brandy or seltzer. Those additions offer a richer, sweeter profile but can mask the delicate Madeira and Champagne pairing in No. 2.
Origin traces back to late 19th century cocktail books, with notable appearances in early French and American bartending guides. Mixologists like Louis Fouquet and Frank Meier documented versions that influenced later interpretations.
Modern bartenders often create numbered variants that tweak sweetness, bitters and sparkling wine ratio. Try Prince of Wales No. 1 or No. 3 if you prefer a sweeter or more robust format.
What is the alcohol content and nutritional information?
This serve is moderate in strength compared with spirit-forward cocktails. Expect roughly 14.17% alc./vol. which equals about 1 standard drink in many markets.
| Calories per serving | 129 kcal |
| Pure alcohol | 14.6 g |
Useful tips for a consistent result
Stir the wine blend only until the mix is well chilled and slightly diluted to preserve texture. Aggressive stirring chills but can over-dilute delicate Madeira aromas.
- Use a quality dry Madeira such as Sercial for its floral dryness.
- Keep sparkling wine chilled and add it last to protect effervescence.
- Express lemon oil rather than dropping the peel in the drink for cleaner aromatics.
Andrew Cole focuses on everyday drinks, from warm comfort beverages to refreshing options. His writing emphasizes balance, clarity, and ease of preparation.
