Ingredients
Drink
- 100 mlchampagne or dry sparkling wine, well chilled
- 50 mlorange juice, freshly squeezed and chilled
As originally served
- a dash of grenadine
- a dash of gin
Directions
- Chill everything thoroughly beforehand, the flute included. A glass at room temperature kills the mousse the moment the wine touches it.
- Squeeze the orange juice fresh and strain the pulp out of it. Pulp knocks the bubbles out of the wine and leaves the drink flat within a minute of pouring.
- Pour the orange juice into the flute first, then top it up with the champagne.
- Always in that order. Champagne poured onto juice rises gently and settles; juice poured onto champagne erupts straight over the rim of the glass.
- Keep the proportions at two parts champagne to one part juice. This is exactly what separates a Buck’s Fizz from a mimosa, which is mixed half and half and is a noticeably weaker drink.
- Do not stir it. The pour mixes it perfectly well and a bar spoon takes the fizz straight out of it.
- Serve immediately, with no garnish.
Technique
- It was invented in 1921 by Malachy McGarry, barman at the Buck’s Club in Mayfair, and named after the club.
- McGarry’s original is generally reported to have included small measures of grenadine and gin, both of which the modern version leaves out.
- Freshly squeezed juice is the difference between a good one and a sticky one. Cartoned juice has no acidity left to balance the wine.
Substitutions
- Cava, crémant or prosecco, all of them drier and considerably cheaper than champagne.
- A dry sparkling non-alcoholic wine for a version that keeps the structure.
Variations
- The mimosa, mixed in equal parts.
- Made with blood orange juice in winter.
- With a spoonful of Cointreau, which is a common modern addition.
History
Invented in 1921 by barman Malachy McGarry at the Buck’s Club in Mayfair, London.
Frequently asked questions
What is Buck’s Fizz?
Buck’s Fizz is a cocktail from United Kingdom: champagne with orange juice, poured stronger than a mimosa. Invented in 1921 by barman Malachy McGarry at the Buck’s Club in Mayfair, London.
How long does Buck’s Fizz take to make?
Buck’s Fizz takes 3 min of preparation and no cooking at all. The recipe makes 1 drink. It is rated easy to make.
What can I substitute in Buck’s Fizz?
Yes, within limits. Cava, crémant or prosecco, all of them drier and considerably cheaper than champagne. A dry sparkling non-alcoholic wine for a version that keeps the structure.
What is the most important thing to get right in Buck’s Fizz?
Do not stir it. The pour mixes it perfectly well and a bar spoon takes the fizz straight out of it.
