* 1 1/2 ounces gin
* 1/2 ounce Dubonnet rouge
* 1/4 ounce maraschino liqueur
* Dash of orange bitters
Stir all ingredients in an ice filled mixing glass. Strain into a chilled cocktail glass and garnish with an orange peel.
Originally found in the Savoy Cocktail Book and updated in The Art of the Bar, the Opera is one of those old classic that doesn’t get much attention these days. I picked it off the Anvil drinks list based on the ingredients and looked up the recipe in the latter book.
Despite being updated from the original recipe, which was almost certainly too sweet, I still found it to be a bit to maraschino-heavy for my tastes. I suspect dropping the amount down to a teaspoon would yield better results. This would be a good recipe for experimenting with gin as well; see how different styles of gin affect the profile of the drink.