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Prince of Wales

09 Jun
Prince of Wales

Prince of Wales

June 6, 2014 – The Republic Steakhouse

Prince of Wales
1 sugar cube
Dashes of Angostura bitters
3/4 oz. Cognac
Orange wedge
Stemmed cherry
Champagne
1/4 oz. Bénédictine

Place sugar cube into a small highball glass (originally a silver glass) and saturate with bitters. Add ice cube and pour in Cognac. Add orange wedge and cherry. Fill with Champagne and gradually pour in Bénédictine.

Gruet sparkling white wine, Courvoisier V.S.O.P. (or maybe V.S.? I don’t remember), and lovely Bénédictine. Okay… Bénédictine was a partial theme for the evening, apparently. Although the Brooklyn was very hard to beat, I think this one did it.The mixture of ingredients do interesting things together. As usual, I took a good sniff before sipping. I immediately had an impression of Christmas. Hints of warm spices like cinnamon and nutmeg mixed with the scent of orange. A sip confirmed the spice notes along with the slightly winey, tart Gruet. This drink is an exception to an apparent rule that Ryan and I are finding to be in play: the cooler sounding the name of a cocktail is (Black & Fall, Tricontinental, Alexander’s Sister), the more boring or downright awful it is. The Prince of Wales is a cool sounding drink that is actually very good.

Bénédictine is an herbal liqueur beverage developed by Alexandre Le Grand in the 19th century and produced in France. It is claimed that at the Benedictine monks at the Abbey of Fécamp in Normandy had developed a medicinal aromatic herbal beverage which was produced until the abbey’s devastation during the French Revolution, but in fact Alexandre Le Grand invented the recipe himself, helped by a local chemist; he told this story to connect the liqueur with the city history to increase sales.

Uz veselību! (Latvian)

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1 Comment

Posted by on June 9, 2014 in Champagne, Cognac

 

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