prince edward

2 oz Scotch (*)
3/4 oz Lillet Blanc
1/4 oz Drambuie

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
(*) Since this was a William Grant event, I assume it was Monkey Shoulder.

Two Thursdays ago, I attended a Drambuie class at the Wig Shop downtown. For our first cocktail to sip on as we heard the talk, we were served the Prince Edward which is a recipe that I have alluded to such as in the tequila-based riff, the Principe Eduardo, but I have never written up the classic here despite having it before my time writing on the blog. The closest that I have come to the recipe is the Hundred Pipers that adds an absinthe accent to the original. The recipe above is the one that we did at Drink with the Wig Shop's choice of garnish; note that Drink's recipe called for an orange slice which is what is specified in Stan Jones' Barguide. Amusingly, during the talk, someone entered the space and was actually looking for wigs (see the bar's window display for the confusion not to mention that Wig World used to be located there); the speaker welcomed her to join, but general manager Kevin ushered her out since it was a private event. After, Kevin commented, "So you want to open a speakeasy – it's not as cool as you think!" In the glass, the Prince Edward offered up a lemon, hint of smoke, and honey bouquet to the nose. Next, malt, honey, and orchard fruit on the sip transformed into Scotch, herbal, and grapefruit flavors on the swallow.