Colonel's Big Opu
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Colonel's Big Opu
Serve in a Collins glass
| 1 oz | Hayman's London Dry Gin |
| 1 oz | Cointreau triple sec liqueur |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| Top up with | Brut champagne/sparkling wine |
| 1 dash | Orange Bitters by Angostura |
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.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
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 137 calories
Alcohol content:
- 1.3 standard drinks
- 23.87% alc./vol. (23.87° proof)
- 18 grams of pure alcohol
- More Champagne cocktails
- More Tiki/tropical cocktails
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.
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