Colonel's Big Opu

Colonel's Big Opu image

Serve in

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.


Orange slice & cherry on stick (sail)


A long, fruity yet dry drink charged with champagne.


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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