Recommended Difford's Guide modern web export by Difford's Guide (2026) — Difford's Guide modern source record
| 45 ml | Sercial (dry) Madeira wine — {"raw_name": "Sercial (dry) Madeira wine", "raw_measure": "45 ml Sercial (dry) Madeira wine", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 5 ml | creme de noyau — {"raw_name": "Crème de noyau", "raw_measure": "5 ml Crème de noyau", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Orange curacao — {"raw_name": "Orange Curaçao", "raw_measure": "7.5 ml Orange Curaçao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 45 ml | Brut sparkling wine — {"raw_name": "Brut sparkling wine", "raw_measure": "45 ml Brut sparkling wine", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
- STIR first 3 ingredients with ice.
- STRAIN into chilled glass.
- TOP with sparkling wine.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS lemon zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2026-04-10 06:13:09", "source_url": "https://www.diffordsguide.com/cocktails/recipe/39720/prince-of-wales-no-2", "image_url": "https://cdn.diffordsguide.com/cocktail/RowVJR/square/0/512x512.webp?v=1775808930"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.