Buck's Fizz

Difford's Guide
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Serve in a

Flute glass

Garnish:

Orange zest twist

How to make:

POUR half the champagne into a chilled glass, then the orange juice and finally the rest of the champagne.

3 1/3 fl oz Brut Champagne (chilled)
1 2/3 fl oz Orange juice (freshly squeezed) (chilled)
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colour

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AKA:

Mimosa

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Review:

A very simple cocktail, but when made with freshly squeezed oranges straight from the refrigerator this is a great brunch drink. (Be sure to fine strain your orange juice.)

History:

Thought to have been created in 1921 by Pat McGarry, first bartender at the Buck's Club, London. Very similar to the Mimosa created in Paris four years later.

The sketchy history of both the Buck's Fizz and Mimosa can be found on our Buck's Fizz and Mimosa cocktail page.

Nutrition:

One serving of Buck's Fizz contains 70 calories.

Alcohol content:

  • 0.8 standard drinks
  • 7.27% alc./vol. (14.54° proof)
  • 10.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colour

Buy it here

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