Buck's Fizz recipe
The London institution's luminous precursor to the mimosa, balancing effervescent champagne with bright mandarin citrus.
Method: Build ·
Glass: Champagne Flute ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 90 ml Champagne (Chilled, dry brut)
- 45 ml Fresh Orange Juice (Freshly squeezed and strained)
How to make a Buck's Fizz
- Chill a clean champagne flute thoroughly in the refrigerator or freezer.
- Measure 45 ml of freshly squeezed and strained orange juice directly into the chilled flute.
- Top gently with 90 ml of chilled dry champagne, pouring slowly down the inside of the glass to preserve carbonation.
- Stir very lightly and briefly with a bar spoon to integrate the liquids without flattening the bubbles.
- Express the essential oils of an orange peel over the surface and garnish with a neat twist.
Garnish
Orange twist
Pro tip
Always use freshly squeezed and strained orange juice and ensure both components are ice-cold before pouring to maintain maximum effervescence.
History of the Buck's Fizz
Invented in 1921 by Pat McGarry, bartender at the exclusive Buck's Club in London, this sparkling cocktail was created to offer a lighter, daytime alternative to heavier mixed drinks. While frequently conflated with the later Paris-born Mimosa—which typically uses equal parts champagne and orange juice—the original Buck's Club recipe strictly maintains a two-to-one ratio of champagne to orange juice.
Flavour profile
Citrusy, Effervescent, Crisp, Refreshing
Variations
- Mimosa — Equal parts champagne and orange juice, popularised in Paris.
- Grand Buck — Add 15 ml of Grand Marnier for richer orange depth and complexity.
- Ruby Fizz — Substitute fresh pink grapefruit juice for orange juice.
Practise making the Buck's Fizz in the free Virtual Bar game.