Prince of Wales #2 Cocktail recipe
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Prince of Wales #2 is a Cognac-and-Champagne highball that sits in the celebratory corner of classic-style mixed drinks, where a base spirit is lengthened with sparkling wine for lift and elegance. You’ll find it reads like a refined, spirit-forward spritz: rich at the core, bright on top, and built for occasions that call for something a little more regal than a straight flute of bubbles. Its name signals a courtly, old-world mood rather than a modern bar invention, and the format feels rooted in the long tradition of Champagne cocktails and brandy-based aperitifs.
On the palate, Cognac brings depth and warmth, while DOM Bénédictine adds a concentrated, honeyed herbal sweetness that threads through the drink. A teaspoon of sugar nudges the profile further toward plush and rounded, and a dash of aromatic bitters keeps that sweetness in check with gentle spice and structure. Champagne or prosecco then stretches everything out, adding crisp sparkle that lightens the brandy and makes the herbal notes feel more perfumed than heavy.
Serve it when you want a toast that still tastes like a proper cocktail—ideal for receptions, anniversaries, or a dressed-up brunch. If you enjoy Champagne cocktails but want more richness and complexity, this is your lane; if you’re a Cognac fan, you’ll appreciate how the bubbles make it feel effortless and celebratory without losing its backbone.
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Method
How to make a Prince of Wales #2
- Cognac 22.5ml, DOM Benedictine 7.5ml, Champagne / prosecco 120ml, Aromatic bitters Dash, Sugar Teaspoon
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- Pour a teaspoon of sugar and two drops of Angostura bitters into a highball glass
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- Add some ice and the cognac
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- Pour in the champagne and top with DOM Benedictine
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- Garnish with an orange wedge and a cherry and serve
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Find out more- Choose a high-quality Cognac and Brut Champagne to ensure the drink has both a rich depth of flavor and the perfect balance of dryness.
- Use superfine sugar for better dissolution and even sweetness distribution.
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FAQ's
What is the best type of Champagne or prosecco to use in the Prince of Wales #2?
For the Prince of Wales #2, a Brut Champagne or prosecco is recommended due to its dry character, which balances nicely with the sweetness of the sugar and the richness of the Cognac and DOM Benedictine. The high acidity in Brut Champagne also helps to lift and integrate the flavors seamlessly.
Can I substitute Cognac with another type of brandy in the Prince of Wales #2?
Yes, you can substitute Cognac with another type of high-quality brandy if Cognac is not available. However, keep in mind that the flavor profile might change slightly depending on the brandy you choose. Cognac is preferred for its smooth, refined flavor that complements the other ingredients well.
What is DOM Benedictine, and can I omit it from the Prince of Wales #2?
DOM Benedictine is a herbal liqueur made from a blend of 27 different herbs and spices. It has a unique flavor that is at once sweet, spicy, and aromatic. While it plays a special role in the complexity of the Prince of Wales #2, if you do not have it on hand, you can try substituting it with another herbal liqueur, though the taste will vary. Omitting it entirely will result in a loss of depth and complexity in the cocktail.
Is there a non-alcoholic version of the Prince of Wales #2?
To make a non-alcoholic version of the Prince of Wales #2, you can use non-alcoholic sparkling wine instead of Champagne/prosecco, a non-alcoholic spirit as a substitute for the Cognac, and a herbal tea or syrup instead of DOM Benedictine. Adjust the Angostura bitters as they do contain alcohol, or use a non-alcoholic bitters alternative. Keep in mind the flavor profile will differ from the alcoholic version.
How can I adjust the sweetness of the Prince of Wales #2?
The sweetness of the Prince of Wales #2 can be adjusted by varying the amount of sugar used. If you prefer a dryer cocktail, reduce the sugar or omit it entirely. Conversely, if you like it sweeter, you may add a bit more sugar. Adjustments should be made before adding the Champagne/prosecco to allow the sugar to dissolve properly in the mixture.
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