Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 2/3 fl oz | Dubonnet Red |
| 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:
We've combined classic recipes from both Jacques Straub (1914) and Harry Craddock (1930) to make this gin-laced vinous late-night sipper with delicate mandarin and maraschino richness.
History:
The Opera cocktail first appeared in Jacques Straub's 1914 Drinks:
"Opera Cocktail
½ jigger Dubonnet.
½ jigger dry gin.
2 barspoons crême de mandarine.
Twist orange peel on top.
Shake, strain and serve."
However, the version of the Opera mostly seen today comes from Harry Craddock's 1930 The Savoy Cocktail Book:
"Opera Cocktail
1/6 Maraschino.
1/6 Dubonnet.
2/3 Dry gin.
Shake well and strain into cocktail glass. Squeeze orange peel on top."
Nutrition:
There are approximately 145 calories in one serving of Opera.
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