Prince Albert
0
Dry, crisp champagne with a dark layer of stout floating on top. It is served with oysters, white pepper, lemon and rye bread for a briny, savoury bite alongside.
Similar names: Albert Mathieu, Albert Park Swizzle, Montana (Albert Stevens Crockett, 1931), Rose (by Albert of the Chatham Bar), Turf Club (1935, Albert Stevens Crockett)
Method
Built
Glass
flute
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
2 each
3 each
1 pinch
60 ml
150 ml
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites
Upgrade your home bar
AdInstructions
- Pour the cold champagne into a flute.
- Hold a bar spoon just above the champagne and pour the stout slowly over its back so it floats as a separate layer.
- Serve the three oysters on the side.
- Add a small portion of ground white pepper and the lemon wedges for seasoning.
- Finish with the cocktail rye bread alongside.