Tract · Cocktails

Spirit-forward · Shaken · Historical · complexity 2/5

Imperial Opal

An absinthe opal with anisette, yellow Chartreuse, and creme de roses.

Served in Cocktail glass. Ice: Fine ice.

Variants (3)

Fancy Drinks and Popular Beverages by William Schmidt (1896, p.27) — Fancy Drinks and Popular Beverages 1896, No. 24

1 ponyAbsinthe base
1 dashanisette modifier
littlecreme de roses — Dropped in the centre.modifier
1 dashyellow chartreuse — chartreuse (yellow)modifier
  1. Shake absinthe, anisette, yellow Chartreuse, and fine ice to the freezing point, strain into a cocktail glass, and drop creme de roses in the centre.

Ice: Fine ice

Manual del Barman by Antonio Fernandez (Tony) (1924) — Tony 1924, absinthe with grenadine and green peppermint layers

1 small glassAbsinthe base
1 teaspoonfulwater base
crushed ice other
1 teaspoonfulgreen peppermint other
1 teaspoonfulGrenadine sweetener
  1. Shake water and absinthe well with crushed ice, strain into an Oporto glass, and add grenadine and green peppermint so they sink separately; use anis if absinthe is unavailable.

Ice: Crushed ice

Cocktails, American- en Fancy Drinks, IJsrecepten en -Dranken by W. Slagter (1926) — Slagter 1926, Absinth-Dranken No. 14

0.25 pipe glassAbsinthe base
0.5 pipe glassanisette modifier
0.5 pipe glassChartreuse modifier
few dropsCreme de Rose modifier
some piecesice other
  1. Shake well with ice, serve in a Champagne glass including the ice, sprinkle with Creme de Rose, and serve with straws.

Garnish: Creme de Rose drops

Ice: Ice pieces