Colonel's Big Opu

Difford’s Guide
Discerning Drinkers (9 ratings)

Serve in a Collins glass

Ingredients:
1 oz Hayman's London Dry Gin
1 oz Cointreau triple sec liqueur
12 oz Lime juice (freshly squeezed)
Top up with Brut champagne/sparkling wine
1 dash Orange Bitters by Angostura
× 1 1 serving
Read about cocktail measures and measuring

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:

Review:

A long, fruity yet dry drink charged with champagne.

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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

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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John Hinojos’ Avatar John Hinojos
16th April 2021 at 21:18
Wonderful cocktail. Like a Tom Collins with Champaign. Great in the afternoon or on a hot day.