Serve in aCollins glass
Orange slice & cherry on stick (sail)
How to make:
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.
|1 fl oz||Rutte Dry Gin|
|1 fl oz||Triple sec liqueur (40%)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|Top up with||Brut Champagne|
|1 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A long, fruity yet dry drink charged with champagne.
Adapted from a recipe by Victor J. Bergeron's and taken from his Trader Vic's Bartender's Guide (1972 revised edition), where he writes "This is one of our old drinks. The colonel's big opu: the colonel's big belly."