Buck's fizz

This article is about the cocktail. For the band, see Bucks Fizz. For other uses, see Bucks Fizz (disambiguation).

Not to be confused with Fizz (cocktail).

Buck's Fizz

Cocktail
Type	Wine cocktail
Base spirit	Champagne
Served	Neat: undiluted and without ice
Standard garnish	orange twist
Standard drinkware	Champagne flute
Commonly used ingredients	5 cl (1 part) orange juice 10 cl (2 parts) Champagne
Preparation	Pour the orange juice into glass and top up Champagne. Stir gently, garnish and serve.

The Buck's Fizz is an alcoholic cocktail made of two parts sparkling wine, typically champagne, to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines may also be used.

Overview

The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman of Buck's Club and the Drones Club). Traditionally, it is made by mixing two parts champagne and one part orange juice. Some older recipes list grenadine as an additional ingredient, but the International Bartenders Association recipe does not include it. The original Buck's Club recipe is said to contain additional ingredients known only to the club's bartenders.

Four years later, the mimosa cocktail was invented in Paris. It also contains sparkling wine and orange juice, but in equal measures.

Buck's Fizz is popularly served at weddings as a less alcoholic alternative to champagne. In the United Kingdom, it is a popular part of a Christmas day breakfast.

In 1981, the name was adopted by a British pop group, which went on to win a Eurovision title.

See also

• Fizz (cocktail) family of cocktails