I first met the Princess cocktail at my friend’s vintage-themed 30th birthday party. The bartender – a real throwback with a waxed mustache and an encyclopedic knowledge of forgotten drinks – took one look at my indecision and said, “Trust me, you want something elegant but not too sweet.” I did, and as soon as I tasted the Princess, I got it. This was no tired classic trotted out for nostalgia’s sake; it was bright, balanced, and immediately felt like a discovery.
Somehow, the Princess never enjoys the notoriety of a Martini or a Negroni, but it absolutely deserves a spot in the pantheon. It strikes that rare balance: sophisticated but inviting, like the sort of guest who floats easily between cliques at a party.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
The Princess’s precise origins are foggy – typical for cocktails from the early 20th century. Somewhere between the high points of Prohibition and Art Deco, bartenders sought to temper gin’s assertiveness with fruit and sweetness, and the Princess was born. It’s a product of the jazz age’s playful experimentation: lemon and orange’s tartness, backed by gin’s botanicals, supported with the honeyed depth of apricot brandy, and finished with just a hint of grenadine for color and complexity.
What I love about the Princess is how flexible it feels. I’ve served it to people who can’t tell gin from vodka, and to cocktail nerds armed with tasting notebooks – universally well received. There’s enough citrus and fruit to appeal to those normally wary of “the hard stuff,” but enough structure for purists to appreciate its bones.
Ingredients & Glassware
- 1½ oz gin (I usually reach for something understated, like Plymouth)
- ½ oz apricot brandy
- 1 oz fresh orange juice
- ½ oz fresh lemon juice
- Dash of grenadine
- Ice
- Orange twist or cherry, for garnish
I stick with a chilled martini glass for tradition, but some nights, a coupe glass just feels right – vintage and a little bit glam.
How to Mix a Princess
- Start with a shaker full of ice (don’t be shy – you want it frosty).
- Add gin, apricot brandy, orange juice, lemon juice, and a careful dash of grenadine.
- Shake hard, at least 15 seconds, until your hands hurt a little and everything’s ice-cold.
- Strain into your glass.
- Garnish with an orange twist or a cherry – choose your mood.
The Princess absolutely shines alongside lighter foods: shrimp cocktail, salads with citrus vinaigrette, or sushi. But it’s versatile enough to pair with anything that needs a tangy counterpoint.
If you’re preparing for guests, find time to squeeze your juices ahead, but hold off on mixing until the last moment – the freshness matters more than you’d expect.
For non-drinkers, I’ve mixed an alcohol-free take using orange and lemon juice, a splash of apricot nectar, and a light drizzle of grenadine, topped with soda water over ice. It’s playful and close enough to the real thing that no one feels left out.
Variation is half the fun. If summer calls for bubbles, try swapping gin for a splash of chilled champagne – a Royal Princess is born. In cooler months, a cinnamon stick left overnight in the gin adds a subtle warmth and spice.
At the end of the day, the Princess is special without feeling high-maintenance. You don’t need a speakeasy setup or a PhD in mixology to pull it off. Just a little care, some fresh citrus, and the willingness to shake up something different.
Next time you’re scanning cocktail recipes, put the Princess on your shortlist. Like any great guest, it brings its own sparkle – memorable, gracious, and just a bit unexpected.
