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	Hayman's London Dry Gin
1 fl oz	Triple sec liqueur (40% alc./vol.)
1/2 fl oz	Lime juice (freshly squeezed)
Top up with	Brut champagne or sparkling wine
1 dash	Orange Bitters by Angostura
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Read about cocktail measures and measuring.

Buy direct from

Hayman's London Dry Gin, 70cl

£ 26.25 £ 1.14 per cocktail, makes 23 Hayman's London Dry Gin, 70cl

£ 9.46 £ 0.41 per cocktail, makes 23 Combier Triple Sec, 70cl

£ 17.95 £ 0.78 per cocktail, makes 23 Combier Triple Sec, 70cl

£ 31.25 £ 1.36 per cocktail, makes 23

£ -.--

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.

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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."

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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.