This drink was also known as a Buck’s Fizz, a similar drink by Pat McGarry at the Buck’s Club in London. Buck’s recipe was four ounces of Champagne to two ounces of orange juice.
Frank Meier of the Ritz Bar in Paris had an appealing recipe called the Valencia, with orange juice, apricot liqueur, and Champagne. A float with Cointreau is a very pleasant addition.
Howdy. I’m Chris Harris. One of the writers here at Cocktail Hammer. I have a passion for all things food, wine, and mixology. When I’m not I’m behind the bar or writing for this awesome blog, you can find me riding my bike all across New York City.
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