Garnish:
Small pineapple wedge
How to make:
POUR half the champagne into chilled glass, then orange juice, pineapple juice and the rest of the champagne. Finally pour pomegranate syrup/grenadine in to glass and allow to sink through cocktail.
| 3 fl oz | Brut Champagne |
| 2 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Fresh pressed pineapple juice |
| 1/3 fl oz | Giffard Grenadine Syrup |
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Our comment:
A mix of fruit juice and champagne with a sweet pomegranate syrup surprise in the bottom of the glass.
Variant:
History:
The sketchy history of both the Buck's Fizz and Mimosa can be found on our Buck's Fizz and Mimosa cocktail page.
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