Name: Opera
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 20 ml Rouge aromatised wine; 5 ml Maraschino liqueur; 5 ml Mandarin liqueur; 2 dash Orange bitters

Opera
Jump to

Photographed in an UB Nick and Nora Gold 6oz

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
²⁄₃ oz	Dubonnet/French rouge aromatised wine
¹⁄₆ oz	Luxardo Maraschino liqueur
¹⁄₆ oz	Mandarine Napoleon liqueur
2 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

View readers' comments

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 143 calories

Alcohol content:

1.4 standard drinks
26.21% alc./vol. (26.21° proof)
19.8 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.