Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Gin |
| 2/3 fl oz | Dubonnet/French rouge aromatised wine |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Mandarine Napoleon liqueur |
| 2 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
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.
Jacques Straub, 1914
½ jigger Dubonnet.
½ jigger dry gin.
2 barspoons crême de mandarine.
Twist orange peel on top.
Shake, strain and serve.
OPERA COCKTAIL.
Harry Craddock, 1930
1/6 Maraschino.
1/6 Dubonnet.
2/3 Dry gin.
Shake well and strain into cocktail glass. Squeeze orange peel on top.
Nutrition:
One serving of Opera contains 145 calories.
Alcohol content:
- 1.5 standard drinks
- 27.1% alc./vol. (54.2° proof)
- 20.5 grams of pure alcohol
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