Opera Cocktail — The Cocktail Ontologist

Variants (3)

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.65) — Harry of Ciro's 1923

0.5 glass	gin	base
1 piece	Orange peel — Orange Peel	garnish
0.5 glass	Dubonnet	modifier
0.5 glass	Mandarine liqueur — Liqueur of Mandarine	modifier

Garnish: Orange peel

This matters because it preserves another compact Dubonnet aperitif branch in the London 1923 field.

The drink's identity depends on the small mandarine modifier and the orange-peel finish.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.58) — Barflies 1927

0.67 part	gin	base
0.17 part	Dubonnet	modifier
0.17 part	Mandarine liqueur — Liqueur of Mandarine	modifier

Garnish: Orange peel

This matters because it preserves a citrus-cordial Dubonnet aperitif branch in McElhone's late 1920s field.

Cocktails by Pedro Chicote (1928, p.196) — Mandarin cream version

0.5 copita	dry gin	base
0.5 copita	Dubonnet	base
2 tablespoons	Mandarine liqueur — Crema de mandarina	modifier

Garnish: Orange peel

Ice: Ice pieces

This matters because it preserves a Dubonnet-gin opera branch with explicit mandarin cream in the Spanish interwar field.

See also: Dubonnet Cocktail, Parisian Cocktail