Buck’s Fizz

The Buck’s Fizz is a celebrated brunch classic. Often confused with the Mimosa, the Buck’s Fizz is distinguished by its higher proportion of Champagne, making it a stronger and drier drink that honors the quality of the sparkling wine.

Key Takeaways

• High Wine Ratio: 2 parts Champagne to 1 part Orange Juice (compared to 1:1 for a Mimosa).
• Effervescent & Bright: A refreshing, low-alcohol cocktail.
• ABV: Low (approximately 7-9%).
• Primary Glassware: Chilled champagne flute.

The History of the Buck’s Fizz

The Buck’s Fizz was created in 1921 at Buck’s Club in London by the bartender Pat McGarry. Legend has it that he invented it to give his members a “civilized” reason to begin drinking in the morning. It was an immediate success and was eventually included in the 1961 IBA list.

Ingredient Definition and Selection

Champagne

While “Champagne” is the namesake ingredient, any quality dry sparkling wine (Cava, Prosecco, or Cap Classique) can be used. Crucially, the wine must be Extra Brut or Brut to balance the natural sugars in the orange juice.

Fresh Orange Juice

The quality of this drink lives and dies by the juice. It must be freshly squeezed and, ideally, strained to remove heavy pulp.

Preparation and Best Practices

1. Keep it Chilled: Both the juice and the wine should be as cold as possible before mixing. Do not add ice to the glass.
2. The Pour Order: pouring the juice first and then adding the wine allows the bubbles to do the work of mixing, preserving as much carbonation as possible.
3. No Stirring: Never stir an effervescent drink with a spoon; you will lose the lively “fizz” that gives the drink its name.

Nutritional Information

• Calories: Approximately 110 kcal per serving.
• Carbohydrates: 9g.
• Sugar: 8g.
• Vitamin C: 30% DV.