The Opera cocktail is a smooth, elegant drink with just the right balance of botanical, bittersweet, and citrusy notes. It’s made with gin, Dubonnet Rouge, and maraschino liqueur—ingredients that each bring their own character to the glass. This has been my go-to cocktail for summer nights when I want something a little fancy but not too fussy.
Opera
What You’ll Need
Prep Time: 5 minutes
Serves: 1
Glass: Chilled martini or coupe glass
Ingredients
– 1.5 oz (45 ml) gin – choose a London Dry or something with floral notes
– 0.75 oz (22 ml) Dubonnet Rouge – a French aromatized wine with rich, spiced sweetness
– 0.5 oz (15 ml) maraschino liqueur – gives it a light cherry sweetness
– 1 dash orange bitters – just enough to brighten the flavors
– 1 lemon twist – for garnish and aroma
Before You Start
– Chill your glass ahead of time—just pop it in the freezer for a few minutes.
– Use fresh, clean ice for mixing to keep the flavors crisp.
– If you’re out of Dubonnet, you can sub in sweet vermouth or Lillet Rouge for a slightly different twist.
Method
- Fill a mixing glass with ice.
- Pour in the gin, Dubonnet Rouge, and maraschino liqueur.
- Add a dash of orange bitters.
- Stir for about 20–30 seconds, or until the outside of the mixing glass feels cold. That’s when you know it’s properly chilled and diluted just right.
- Strain into your chilled martini or coupe glass.
- Twist the lemon peel over the top to release its oils, then drop it in as garnish.
Tips & Tricks
– Don’t shake this one—stirring keeps it silky smooth.
– If you find it a little too sweet, reduce the maraschino slightly or use a gin with more bite.
– Expressing the lemon twist over the drink is key—it adds that bright citrus aroma right before you sip.
Make-Ahead Notes
You can batch the gin, Dubonnet, and maraschino in a sealed jar and store it in the fridge for a few hours or even a day ahead. Just stir with fresh ice and add the bitters and garnish when you’re ready to serve.
Storage
Once mixed, it’s best enjoyed right away. But if you’ve batched it, keep it chilled and use within 24 hours for best flavor.
Serving Suggestions
The Opera is a lovely choice for a pre-dinner drink or a quiet nightcap. Its refined flavor makes it perfect with:
– A small charcuterie board—think aged cheeses and prosciutto
– Dark chocolate truffles or a flourless chocolate cake
– Roast duck or lamb, especially if you’re serving it with a fruit glaze
I’ve made this drink countless times, and one thing I’ve learned: it’s all about that balance. Too much maraschino and it turns syrupy; too little and you lose that cherry sparkle.
Variations
Modern Opera
– Try Aperol instead of Dubonnet for a lighter, citrus-forward version.
– Add a splash of soda and serve over ice in a highball glass.
– Garnish with an orange wheel.
Summer Opera
– Muddle 2–3 fresh strawberries with a pinch of black pepper before adding the rest.
– Shake with ice, then strain into a coupe.
– Garnish with a strawberry slice.
Winter Opera
– Add a cinnamon stick and a star anise to the mixing glass.
– Stir as usual, letting the spices infuse.
– Strain into a pre-warmed glass for cozy winter vibes.
Virgin Opera (Non-Alcoholic)
– Swap the gin and liqueurs for tonic water and a splash of cherry syrup.
– Add a dash of orange bitters if you have non-alcoholic ones.
– Garnish with a maraschino cherry and lemon twist.
Common Questions
Can I make this in advance for a party?
Yes! Just mix the gin, Dubonnet, and maraschino and chill. Stir with ice and add bitters and garnish when serving.
What’s Dubonnet Rouge?
It’s a sweet, fortified wine from France, flavored with herbs and spices. Think of it like a richer, slightly bitter cousin to sweet vermouth.
Can I use lemon juice instead of a twist?
You could, but the twist adds aroma without changing the flavor too much. A few drops of juice will make it more tart.
Is the Opera very strong?
It has a solid kick from the gin, but the sweetness from the Dubonnet and maraschino rounds it out. It’s smooth but definitely not weak.
How can I adjust the sweetness?
Cut back slightly on the maraschino, or use a drier gin. You can also add a touch more bitters to balance it.
What if I don’t have Dubonnet?
Try sweet vermouth, Lillet Rouge, or even a mix of red wine and a splash of orange liqueur in a pinch.
Final Notes
The Opera cocktail may not be the most famous drink on the bar menu, but it’s one of those hidden gems that feels like a little luxury every time you make it. Its rich history and graceful flavor make it perfect for quiet evenings or impressing friends with something a bit unexpected. Whether you stick with the classic or try one of the fun twists, this cocktail sings with every sip.
