Buck's Fizz
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==History of the Buck's Fizz== | ==History of the Buck's Fizz== | ||
| − | McGarry of the Buck's Club in London created this cocktail in 1921. | + | Pat McGarry (or MacGarry) of the Buck's Club in London had created this cocktail by the time Harry MacElhone published his ABC of Mixing Drinks in 1921. |
He carefully specified the ratio between the ingredients to 2 parts champagne and 1 part orange juice. | He carefully specified the ratio between the ingredients to 2 parts champagne and 1 part orange juice. | ||
Latest revision as of 19:15, 24 July 2007
The Buck's Fizz is a Cocktail which consists of Fresh Orange Juice, and Champagne. It's also known as a Mimosa.
Contents |
[edit] History of the Buck's Fizz
Pat McGarry (or MacGarry) of the Buck's Club in London had created this cocktail by the time Harry MacElhone published his ABC of Mixing Drinks in 1921.
He carefully specified the ratio between the ingredients to 2 parts champagne and 1 part orange juice.
[edit] Recipe
- 4 parts Champagne
- 2 parts Fresh Orange Juice
Pour the fresh Orange juice into the champagne glass. Slowly pour the champagne and then stir it carefully.
[edit] Historical Citations
[edit] Savoy Cocktail Book, by Harry Craddock, 1930
- Use long tumbler.
- 1/4 Glass orange juice
- Fill with champagne
[edit] Artistry of Mixing Drinks, by Frank Meier, 1936
"In shaker: the juice of one-half Orange, one-half teaspoon sugar, one-half glass of Gin; shake well, strain into fizz glass, fill with champagne."
[edit] Cafe Royal Cocktail Book, by W. J. Tarling, 1937
- Pour into a tumbler
- Two tablespoons orange juice
- Fill with Champagne
