Buck's Fizz, and the Mimosa.

[ThinkingBartender]

So the Buck's Fizz was created in 1921 by MacGarry, but what recipe did he use?

What about the other Buck's Fizz recipes? Gin, orange juice, champagne, and then, orange juice, champagne, and grenadine. Whats the original recipe?

Was the Mimosa created in 1925 at the Paris Ritz's? What recipe did they use?

Should the Mimosa have grenadine to replicate the colour of the Mimosa flower?

What are the differences between a Buck's Fizz and a Mimosa?

Cheers!

George

[therese]

Should the Mimosa have grenadine to replicate the colour of the Mimosa flower?

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There's more than one sort of mimosa plant, and several different colored flowers associated with them (includng the pink version in the U.S. and orange or yellow versions in other parts of the world). Mimosa plants aren't necessarily related to each other, they just happen to share a marked sensitivity (explaining the name) to touch, temperature change, or other stimuli.

[jazzyjeff]

Don't have too much info on the creator but here's what I have;

Savoy Cocktail Book (1930)

Bucks Fizz

Use long tumbler.

1/4 Glass orange juice

Fill with champagne

Cafe Royal Cocktail Book (1937)

Bucks Fizz

Pour into a tumbler

Two tablespoons orange juice

Fill with Champagne

In Frank Meier's Artistry of Mixing Drinks (1936) he does not claim this drink as his own but offers this recipe;

Mimosa or Champagne Orange

In a large wineglass: a piece of Ice, the juice of one-half Orange; fill with Champagne stir and serve.

He also has the recipe for a cocktail called a Valencia and sounds slightly more interesting.

Valencia

In shaker: the juice of one quarter Orange, one-half glass of Apricot Brandy; shake well, strain into fizz glass, fill with Champagne and serve.

So it doesn't seem that grenadine is in either and perhaps the difference is just the style of glass used.

Cheers

Jeff

[jazzyjeff]

Just realised, Meier also lists the Bucks Fizz in his book and this is the recipe;

In shaker: the juice of one-half Orange, one-half teaspoon sugar, one-half glass of Gin; shake well, strain into fizz glass, fill with champagne.