Colonel's Big Opu

Colonel's Big Opu image

Serve in

a Collins glass...
1 fl oz Rutte Dry Gin
1 fl oz Triple sec liqueur
½ fl oz Freshly squeezed lime juice
Top up with Brut Champagne
1 dash Angostura Orange Bitters
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How to make:

SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.

Garnish:

Orange slice & cherry on stick (sail)

Comment:

A long, fruity yet dry drink charged with champagne.

About:

Adapted from 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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