Prince Of Wales

Pro tips

• Chill all ingredients separately, especially the champagne, to prevent dilution and maintain carbonation when mixing.
• Add champagne as the final ingredient just before serving—never stir after adding bubbles.
• Use a light hand with the Angostura bitters; one dash is subtle; two dashes changes the flavor profile significantly.
• Serve in a coupe or champagne flute rather than a mixing glass to showcase the drink's layering and effervescence.

Substitutions

• Madeira → dry Sherry (slightly drier, less oxidative character)
• Triple Sec → Cointreau or Curaçao (smoother orange notes, less sharp)
• Brandy → Cognac (more refined, smoother aging)
• Champagne → Cremant or Prosecco (budget-friendly, lower complexity)

Storage & make-ahead

Mix and serve immediately; do not store pre-batched as carbonation loss and oxidation degrade the cocktail within minutes.

Equipment

cocktail jigger · bar spoon · champagne flute or coupe glass

What type of Madeira should I use for this cocktail?

Use a dry or medium-dry Madeira (like Sercial or Verdelho) to avoid excessive sweetness. Reserve sweeter styles (Malmsey) for sipping neat.

Can I make this cocktail ahead of time?

Mix the Madeira, brandy, triple sec, and bitters in advance, but add chilled champagne only immediately before serving to preserve carbonation.

What's the best temperature to serve this drink?

Chill all ingredients thoroughly and serve in a chilled coupe or champagne flute to maintain the crisp, sparkling character.

What's a good brandy choice for this recipe?

Use a VS or VSOP cognac or quality brandy; avoid aged XO varieties, which are too premium and intense for mixing.

How does this differ from other champagne cocktails?

The addition of Madeira and brandy creates a richer, more fortified base compared to lighter champagne cocktails like French 75s.