Garnish:
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 | Freshly squeezed lime juice |
| Top up with | Brut Champagne |
| 1 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A long, fruity yet dry drink charged with champagne.
History:
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."
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