Name: Colonel's Big Opu
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Triple sec; 15 ml Lime juice; Top up with Brut sparkling wine; 1 dash Orange bitters

Colonel's Big Opu
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Serve in a Collins glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Cointreau triple sec liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
Top up with	Brut champagne/sparkling wine
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Review:

A long, fruity yet dry drink charged with champagne.

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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."

More cocktails by Victor Bergeron A.K.A Trader Vic

Nutrition:

One serving of Colonel's Big Opu contains 137 calories

Alcohol content:

1.3 standard drinks
23.87% alc./vol. (23.87° proof)
18 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.