Colonel's Big Opu

Difford's Guide

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
Loading...



Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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."

Join the Discussion


... comment(s) for Colonel's Big Opu

You must log in to your account to make a comment.

Report comment
Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Barware

Nutrition

There are approximately 138 calories in one serving of Colonel's Big Opu.

Styles & Flavours

You must be logged in to submit a rating

Click here to login