The Revolutionary Cocktail
“Inspired by the classic Prince of Wales cocktail. Rye whiskey’s spicier notes play well with the nutty, citrusy, dried-fruit tones of a crisp Sercial Madeira. Topped with a good glug of dry sparkling wine, this complex cocktail offers a refreshing finish and a lingering taste of spiced peach crumble, with just the right amount of heat.”—Jayme MarieHenderson, award-winning winemaker and mixologist; co-owner, The Storm Cellar
Ingredients
- ¾ oz. Denver Distillery Applewood Smoked Rye Whiskey
- ¾ oz. Broadbent 10 Year Sercial Madeira
- ¼ oz. Leopold Bros. Rocky Mountain Peach Whiskey
- dash orange bitters
- splash Gusbourne Brut Reserve or dry sparkling wine
- mint sprig (for garnish)
- viola flowers (for garnish)
Directions
- Fill a cocktail glass with crushed ice.
- Add the rye whiskey, Sercial Madeira, peach whiskey, and orange bitters. Stir to incorporate, and add sparkling wine.
- Top with additional crushed ice. Garnish with fresh mint and edible viola flowers.