No alcohol
Medium
Boozy
Opera
Measurements in:
Serves:
| 1 1⁄2 fl oz | Hayman's London Dry Gin |
| 2⁄3 fl oz | Dubonnet, Byrrh etc. rouge light quinquina |
| 1⁄6 fl oz | Luxardo Maraschino liqueur |
| 1⁄6 fl oz | Mandarin liqueur |
| 2 dash | Orange Bitters by Angostura |
How to make
Glass
Photographed in an UB Nick and Nora Gold 6oz
Prepare
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of orange zest twist.
Method
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Opera contains 143 calories
Alcohol content:
- 1.4 standard drinks
- 26.21% alc./vol. (52.42° proof)
- 19.9 grams of pure alcohol
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.
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.
$3.20 per cocktail*
Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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Comments & Discussion
Great aperitif.
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