Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Triple sec liqueur (40% alc./vol.) |
| 1 1/4 fl oz | Orange juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/24 fl oz | Orange flower/blossom water |
Read about cocktail measures and measuring.
Review:
Fresh, fragrant flavours of zesty orange and gin with a subtle floral note.
Variant:
History:
Thought to have originated in the 1920s, the Opal notably appears in in Harry Craddock's 1930 The Savoy Cocktail Book.
OPAL COCKTAIL.
Harry Craddock, 1930
(6 people)
3 Glasses Gin.
2 Glasses Orange juice.
1 Glass of Cointreau.
A little sugar.
Add a little Orange-flower water.
Shake and serve.
Nutrition:
One serving of Opal contains 174 calories.
Alcohol content:
- 1.6 standard drinks
- 19.93% alc./vol. (39.86° proof)
- 22.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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