The Bucks Fizz Cocktail Recipe
The Bucks Fizz. A delightful champagne drink that some people confused with the Mimosa. Welcome to the Cocktail Spirit from Small Screen Network, I’m your host Robert Hess. Now, if you’ve ever been to a brunch, a Sunday brunch at some restaurant one of the common drinks you’re going to have is a Mimosa. A Mimosa is simply orange juice and champagne. Extremely simple, extremely easy delightful brunch type drink.
Some restaurants might get kind of fancy and call it a Bucks Fizz instead but a Bucks Fizz is actually a different drink even though these days the line gets kind of fuzzy. Originally the Bucks Fizz is created in the 1920’s supposedly by the bar man for a Captain Herbert John Backmaster and the drink was possibly the precursor to Mimosa but it was significantly different than Mimosa. Let’s take a look.
We start off with orange juice. I’m going to take 2 ounces of orange juice and add it to this cocktail float for champagne float. To that we add just a dash of cherry brandy and by a dash you just want to take the bottle and pour the smallest amount you can. Now we are taken add 1 ¼ ounce of gin and you might kind of take 1 ¼ of an ounce of gin is not going to make that much difference but it adds a special character to it. Both it and the cherry brandy add something to it.
Now we’re going to take and add champagne. Now one of the problems a lot of people have with champagne cocktails is the fact that champagne usually comes in big bottles and quite often maybe they’re not using a lot of champagne in the cocktail, so you end up with a bottle that’s left over. A very good way of preserving the Fizz and champagne is to take and once you’ve opened it up cork it with one of this nice steel corks.
I’ve seen some of those myths about taking a spoon and sticking there and saying that actually preserve the champagne, it’s not. What’s happening with champagne and any carbonated beverage is that the CO2 that adds to carbonation has dissolved into the liquid. As the liquid lowers down even when it’s closed off and an air space is above it and the carbonation is going to each out of the liquid and come into the air space above it. So the more air space, the more open their space it is, the more that carbonation is going to come out of it and so it‘s very important to take out of a tight cap seal on top of it. If you could take it in actually constantly decrease the size of the bottle so it is always just as much as liquid., that would really maintain the carbonation but until that happens the best way to do it is use one of these bottle taps. You can find them every where, we got this one from KegWorks.com.
So we just opened this up and then top the glass off now as you can seem it still has plenty of Fizz. Add the top back on again just by pushing down and closing in the grabs of the corners of the top of the champagne. Now we’re going to take in do an orange twist on the top of it. Again like I always say make sure you’re doing the twist over top of the drink because as hopefully you can see there’s little oils that are coming out and lying down on top of the drink that add to the flavor of the character. We’re going to take our bar spoon and just wrap this around our bar spoon and hopefully with interesting couture and there we have the Buck’s Fizz, a slightly more characterful version of the Mimosa.
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