"A Buck's Fizz is something special—it can take the familiar Mimosa to an entirely new level."
Bloody Marys aren't for everyone. Sure, when it's a weekend and not quite noon—and there's a wait ahead for your omelet and the annoying buzzy haze from the night before refuses to be chased away by coffee—a Bloody Mary can be considered downright medicinal.
But rather than swatting at that sluggishness with a vodka-and-tomato two-by-four, you can also make the morning much more welcoming with something a little gentler.
The Mimosa is that other brunch staple, a simple mixture of chilled Champagne and fresh orange juice. In some circles, mostly European, the Mimosa travels under the name Buck's Fizz, and here's where things get interesting.
While a Mimosa is usually made with twice as much fruit juice as bubbly, the Buck's Fizz turns things around, utilizing the restorative powers of sparkling wine in greater quantity.
Created in the 1920s at the Buck's Club in London, the Buck's Fizz can also be properly (and optionally) made with a touch of gin for flavor and oomph, as well as a dab of grenadine for color. (Legendary bartender Dale DeGroff suggests Peter Heering cherry liqueur instead, a substitution so worthy of trying that it proves why DeGroff's name is frequently preceded by "legendary bartender").
Mimosa's are nice, and can be the perfect kickoff for a weekend brunch. A Buck's Fizz is something special—it can take the familiar Mimosa to an entirely new level.
Adapted from The Essential Cocktail by Dale DeGroff
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Time for a Drink: Buck's Fizz
About This Recipe
- 2 ounces fresh-squeezed orange juice
- Splash of gin
- Splash of Cherry Heering
- 3 ounces chilled Champagne
Combine orange juice, gin and Cherry Heering in a mixing glass, fill with ice and stir to chill. Strain into a champagne flute and top with chilled Champagne. Garnish with a spiral-cut piece of orange peel.