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 or sparkling wine |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
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."
Nutrition:
One serving of Colonel's Big Opu contains 138 calories.
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.
Join the Discussion
... comment(s) for Colonel's Big Opu
You must log in to your account to make a comment.