The Madama Butterfly Cocktail

Puccini’s Madama Butterfly takes place in turn of the century Japan…but the words coming out of the singer’s mouths are in Italian. It might seem a little strange, but, hey, it’s opera! You can use your imagination. We asked Derek Burnell of COBRA to put together this Madama Butterfly cocktail to celebrate the Pittsburgh Opera’s production of it, opening March 22. The Madama Butterfly cocktail uses Japanese whisky, Italian sweet vermouth, and Domaine de Canton Ginger Liqueur to give it an extra kick. Sip this as an aperitivo to a night out at the Pittsburgh Opera and enjoy this classic story. The Pittsburgh Opera’s take on it has an all-Japanese production team and Japanese cast.

What is Madama Butterfly About?

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Madama Butterfly is one of the most beloved operas out there. It’s a tragic story of unrequited love between Cio Cio-san, a young Japanese woman, and Pinkerton, an American soldier. Pinkerton marries Cio Cio-san but doesn’t intend to stay with her beyond when she’s stationed in Japan. But she falls for him, begging him to stay with her, and pining for him in his absence. The Pittsburgh Opera’s production of it follows the same libretto as Puccini’s original, but the set design uses a mixture of virtual reality and futuristic aesthetics to bring a different take on the show’s visuals. What makes Puccini’s opera persist is the universality of the emotions in it. Unrequited love, pain, and loss, are feelings we all go through in our lives. Opera has an immense power to make you feel and reflect on your own life.

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A Madama Butterfly inspired cocktail sits in a Nick and Norah glass against a purple background and rose petals scattered around the glass.

The Madama Butterfly Cocktail


  • Author: Derek Burnell

Description

A cocktail celebrating one of Puccini’s most famous operas.


Ingredients

Scale
  • 1.5oz AO Suntory Japanese World Whisky
  • 1oz Carpano Sweet Vermouth
  • .25oz Domaine de Canton Ginger Liqueur

Instructions

  1. Stir ingredients together with a barspoon in a mixing glass with ice. 
  2. Strain into into a Nick and Nora glass. 

Recipe by Derek Burnell, COBRA
Photography and Styling by Kylie Thomas

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