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Opera

Name: Opera
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 20 ml Red quinquina e.g. Dubonnet, Byrrh; 5 ml Maraschino liqueur; 5 ml Mandarin liqueur; 2 dash Orange bitters

Difford’s Guide

Discerning Drinkers (31)

Measurements in:

Serves:

Keep screen awake

Ingredients
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

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Opera contains 143 calories

Alcohol content:

1.4 standard drinks
26.24% alc./vol. (52.47° 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.
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

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.