Buck's Fizz
The British cousin of the Mimosa with a higher ratio of champagne.
- 1Pour orange juice into a chilled champagne flute.
- 2Top with chilled champagne.
- 3Stir gently once.
- 4Garnish with an orange twist if desired.
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Created in 1921 at Buck's Club in London by bartender McGarry. It predates the Mimosa by four years and traditionally uses a 2:1 ratio of champagne to orange juice.
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