Opera

Difford's Guide
User Rating (14 ratings)

Serve in a

Nick & Nora glass

Photographed in an

UB Nick and Nora Gold 6oz

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

Read about cocktail measures and measuring.

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Review:

I've combined classic recipes from both Jacques Straub (1914) and Harry Craddock (1930) in this gin-laced, vinous, late-night sipper with delicate mandarin and maraschino richness.

History:

The Opera cocktail first appeared in Jacques Straub's 1914 book Drinks. However, the version of the Opera mostly seen today comes from Harry Craddock's 1930 The Savoy Cocktail Book.

Opera Cocktail.
½ jigger Dubonnet.
½ jigger dry gin.
2 barspoons crême de mandarine.
Twist orange peel on top.
Shake, strain and serve.

Jacques Straub, 1914

OPERA COCKTAIL.
1/6 Maraschino.
1/6 Dubonnet.
2/3 Dry gin.
Shake well and strain into cocktail glass. Squeeze orange peel on top.

Harry Craddock, 1930

Nutrition:

One serving of Opera contains 145 calories.

Alcohol content:

  • 1.6 standard drinks
  • 29.19% alc./vol. (58.38° proof)
  • 22.1 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Difford's Guide
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