Buck's Fizz
Champagne and orange, British.
Brut champagne with a touch of fresh orange juice, roughly two parts to one. Drier and livelier than the Mimosa, it is the classic toast of British weddings and celebrations.
- Aperitif
- Built
- Glass
- Flute
- Method
- Built
- Strength
- Light
- Time
- 1 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Champagne
100 ml
-
Orange juice
50 ml
Garnish
- Orange twist (optional)
Proportions
How to make
- Chill a flute.
- Pour half of the champagne.
- Add the orange juice.
- Top with the rest of the champagne.
- If desired, express an orange twist over the drink.
The story
Origins
ProbableA plausible account, without definitive proof.
The Buck's Fizz takes its name from Buck's Club, a private gentlemen's club opened in London in 1919. According to the most accepted account it was created in 1921 by bartender Malachi "Pat" McGarry, though evidence for this date is thin. The first certain printed recipe appears in Harry Craddock's Savoy Cocktail Book (1930): a quarter glass of orange juice filled up with champagne, in a tall glass. Frank Meier later included it in 1936, in a version with gin, as did W. J. Tarling in 1937. The club is said to have guarded a secret ingredient. Compared with the Mimosa, which appeared in Paris in the same years, the Buck's Fizz favours more champagne and less juice, without ice.
Sources (5)
- Difford's Guide — Buck's Fizz (opens in a new tab) recipe and history
- Difford's Guide — Buck's Fizz & Mimosa cocktails: history & recipes (opens in a new tab) recipe and history
- IBA — Mimosa (also known as Buck's Fizz) (opens in a new tab) recipe
- Londonist — Buck's Fizz: invented in a Mayfair club (opens in a new tab) history
- Wikipedia — Mimosa (cocktail) (opens in a new tab) history
Taste profile
- Bubbly
- 4 out of 5
- Citrus
- 3 out of 5
- Fruity
- 2 out of 5
- Dry
- 2 out of 5
