Buck's Fizz

Quick Answers

Buck's Fizz: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Chill a champagne flute in the freezer for 5 minutes, and make sure that both the sparkling wine and the orange juice are very cold.

   Mark done Start 5 min timer

2. Squeeze the juice from a large orange and strain it through a fine sieve to remove the pulp.

   Mark done

3. Pour 50 ml of the juice into the flute. If you would like the original version, add the grenadine now.

   Mark done

4. Tilt the glass and pour in 100 ml of the prosecco slowly down the side, so that the bubbles are kept and the drink mixes without stirring.

   Mark done

5. Twist the orange peel over the drink to release its oils, drop it in and serve at once.

   Mark done

Worth Getting Right

• Squeeze the juice fresh and strain it. Carton juice is sweeter and flatter, and pulp makes the bubbles foam up over the rim when the wine is poured in.
• Keep to the order in the recipe, with the juice first and then the wine, poured slowly down the side of a tilted glass. Pouring the wine first makes it foam, and the two do not mix.
• Choose a dry sparkling wine, such as prosecco, cava or crémant. A sweet one added to orange juice makes a cloying drink, and there is no need to use champagne.

Serve It With

Smoked salmon · Scrambled eggs · Croissants

Storage

Best made to order and drunk at once. For a party, squeeze and strain the juice the evening before and keep it in the fridge, then pour each glass as the guests arrive.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.