1/6 Maraschino. (1/2 of 3/4 oz Luxardo Maraschino)
1/6 Dubonnet. (1/2 of 3/4 oz Dubonnet Rouge)
2/3 Dry Gin. (1 1/2 oz Beefeater 24)
Shake (I stirred) well and strain into cocktail glass. Squeeze orange peel on top.
This version of the Opera is too sweet for me. Tastes like perfumey, wine candy. My first instinct was to increase the Dubonnet Rouge to 3/4 oz and reduce the Maraschino to a bar spoon. That version lacked zest. I think somewhere around a quarter ounce of Maraschino would be about right. A dash or two of Angostura bitters wouldn’t hurt, either.
Received the Beefeater 24 from the folks promoting its launch in the US. Nice bottle, eh? It’s a pleasant gin, a bit more citrus forward than the regular Beefeater and perhaps a bit sweeter. I don’t get much flavor from the much ballyhooed inclusion of Japanese Green Tea. Perhaps the subtle character of green tea would show up in a simpler drink.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.