Buck’s Fizz
The Quirky Foodster Team
Champagne flute
Glass
None traditionally required
Garnish
Ingredients
- Fresh orange juice — 60 ml (2 oz)
- Champagne, to top — 120 ml (4 oz)
Method
- Add the orange juice to a chilled champagne flute.
- Top slowly with champagne.
- Stir very gently once to combine.
- Serve immediately while fizzing.
Description: The British ancestor of the Mimosa, using a leaner ratio of about one part orange juice to two parts champagne.
Cultural Background: Created at London's Buck's Club in 1921, predating the similar American Mimosa by roughly a decade.
Tips: The leaner orange juice ratio (versus a Mimosa's equal split) keeps this version drier and more champagne-forward.
Variations: A dash of grenadine is sometimes added for a touch of color and sweetness.
Serving Suggestion: Serve immediately after building, in a chilled flute.
Nutrition: Approx. 100 kcal per serving
FAQs:
Q: Which came first, this or the Mimosa?
A: The Buck's Fizz, created in 1921 London, predates the Mimosa's creation at the Ritz Paris in the 1920s.
- Fresh orange juice — 60 ml (2 oz)
- Champagne, to top — 120 ml (4 oz)
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