Buck's Fizz Recipe

"A Buck's Fizz is something special—it can take the familiar Mimosa to an entirely new level."

Bloody Marys aren't for everyone: If swatting at early-day sluggishness with a vodka-and-tomato two-by-four isn't for you, perhaps try something a little gentler. Mimosa, you're thinking? The Mimosa is indeed a less intense brunch cocktail, a simple mixture of chilled Champagne and fresh orange juice, but 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 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