Buck’s Fizz – The Better Original Mimosa

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Bucks Fizz
Bucks Fizz

The History Of The Buck’s Fizz.

The Buck’s Fizz was invented at the Buck Club in 1921 in London by Barman Malachy McGarry. The earliest printed recipe for Buck’s Fizz I can find is from the 1937 Cafe Royal Cocktail Book. While the mimosa was invented in 1925 as a less boozy variation of The buck’s fizz, the buck’s fizz remained more widespread until the 1960s.

So how did the Buck’s Fizz fade from memory and the Mimosa become universally known? Hollywood, of course. Alfred Hitchcock’s favorite cocktail was the Mimosa. In a 1966 interview for the London Express, the author noted he met Alfred Hitchcock “In fine form, drinking mimosas and smoking an eight-inch cigar.” Other celebrities followed suit, and in no time, the Mimosa became the Cosmopolitan of the late 1960s.

What Is The Difference Between A Buck’s Fizz And A Mimosa?

The difference between the buck’s fizz and the mimosa is just the ratio of orange juice to sparkling wine. The buck fizz is 2:1 sparkling wine to orange juice, and the mimosa is 1:1 sparkling wine to orange juice. That’s all. I rarely ever see anyone make a 1:1 mimosa. The buck’s fizz ratio of 2:1 is preferred, but the name mimosa is so ubiquitous that the cocktail is always called a mimosa regardless of the proportions.

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Buck’s Fizz

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Course: DrinksCuisine: British
Servings

1

servings
Calories

165

kcal
ABV

7%

Total time

3

minutes

Learn how to make the Buck’s Fizz.

Ingredients

  • 1 oz Orange Juice

  • 2 oz Sparkling Wine

Directions

  • Simply combine the ingredients in a lowball glass.
  • Using a spoon, give the drink a few turns to combine.

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