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 (e.g. Cointreau); 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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Buy direct from

Rutte Dry Gin, 70cl

£ 33.95 £ 1.48 per cocktail, makes 23 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.82 per cocktail, makes 23 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 1.03 per cocktail, makes 23 Orange Bitters by Angostura, 10cl

£ 7.95 £ 0.16 per cocktail, makes 50

£ -.--

Makes a minimum of ... cocktails
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* 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.

View readers' comments

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."

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