Name: Colonel's Big Opu
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Triple sec liqueur (40%); 15 ml Lime juice (freshly squeezed); Champagne Brut; 1 Orange bitters

Serve in a

Collins glass

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	Lime juice (freshly squeezed)
Top up with	Brut Champagne
1 dash	Orange Bitters by Angostura
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Rutte Dry Gin, 70cl

£ 33.95 £ 1.48 per cocktail, makes 23 Orange Bitters by Angostura, 10cl

£ 7.95 £ 0.16 per cocktail, makes 50

* This list may not include all required ingredients.
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Review:

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."