Buck's Fizz (cocktail)

Buck's Fizz is a popular cocktail made with orange juice and champagne. It was first served in 1921 at the Buck's Club in London, and has since become a staple at celebratory events, particularly brunches and wedding receptions.

History

The Buck's Fizz cocktail was created by a barman named Malachy McGarry, who worked at the Buck's Club in London. The drink was first served on November 11, 1921, as a way to start the day in a more festive manner. The original recipe called for two parts champagne to one part orange juice, but variations have since emerged.

Preparation and Serving

To prepare a Buck's Fizz, chilled champagne is poured into a glass, followed by cold orange juice. The ingredients are then gently stirred to combine. The cocktail is traditionally served in a large, flute glass to showcase its effervescence and bright, citrusy color. Some variations of the recipe may include a splash of grenadine for added sweetness and a dash of triple sec to enhance the orange flavor.

Variations

The most well-known variation of the Buck's Fizz is the Mimosa, which uses equal parts champagne and orange juice. The Mimosa was invented in Paris around the same time as the Buck's Fizz, and the two drinks are often confused. Other variations may include additional ingredients such as peach schnapps, Grand Marnier, or Chambord.

Cultural Significance

The Buck's Fizz is often associated with celebration and luxury, due to its use of champagne. It is commonly served at weddings, brunches, and on New Year's Day. In the United Kingdom, it is also a traditional part of a Christmas morning breakfast.

See Also

• List of cocktails
• Champagne cocktail
• Bellini
• Kir Royale