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.
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