Cold Champagne first, then a measure of freshly squeezed orange juice poured gently over it. The Buck's Fizz is drier and more wine-forward than most orange and sparkling wine mixes, so the Champagne still leads. Christmas morning, a wedding breakfast or a slow Sunday: it fits them all.
3.7Editors’ rating
Taste3.7
Balance3.7
Easy to make5
Popularity45
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Garnish: Small orange twist (optional) · Ice: Served up, no ice
Method
Chill the Champagne, the orange juice and the flute.
Pour the Champagne into the flute first, tilting the glass to keep the bubbles.
Top gently with the orange juice.
Do not stir; garnish with a small orange twist if you like.
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Watch it made
Buck's Fizz
Taste
Crisp and lightly fruity, with fine bubbles, fresh orange and the dry, biscuity notes of Champagne. Light in alcohol and refreshing.
History and origin
The Buck's Fizz was created in 1921 at Buck's Club, a gentlemen's club in London's Mayfair, by its bartender Malachy McGarry. The club had been founded a few years earlier by Captain Herbert Buckmaster, which gave the drink its name.
It is often compared with the Mimosa, which is said to have appeared a few years later at the Ritz in Paris. The main difference lies in the proportions: the Buck's Fizz uses more Champagne than juice, while a Mimosa is usually closer to equal parts. In Britain it remains a standard at Christmas and at celebratory breakfasts.
Bartender tips
Squeeze the oranges yourself and strain the juice: pulp makes the wine foam over.
Pour the Champagne first so the juice mixes itself without stirring.
A dry cava or crémant is a good, more affordable alternative to Champagne.
