Often confused with the Mimosa, the Bucks Fizz Cocktail is an elegant drink suited to the simple brunch or extravagant celebration.
2 oz orange juice
dash cherry brandy
1/4 oz gin
top with champagne
Build in a champagne flute.
Garnish with an orange twist.
TheQ 23 Apr 200812:10 pm
I am currently working brunches, at the Red Stag “Supperclub”, and am always looking for “new” brunch drinks to try. We also serve the Ramos Gin Fizz (so tasty), lucky for me we use a spindle mixer for the emulsification process.
I also encourage you to check us out at http://www.redstagsupperclub.com or in person if you ever make your way to Minnesota (we do have great summers). We are also the first L.E.E.D. certified restaurant in MN.
Nicholas 24 Apr 20087:00 am
An alternative to using one of those metal bottle corks is to just buy small quarter bottles (187.5 ml) of champagne. You aren’t going to get amazing champagne in quarter bottles but my unrefined tongue doesn’t notice much depreciation in quality when it’s mixed.
Mark 24 Apr 200810:12 pm
Given that you already answered my champagne question, I was wondering if you might help me on a only slightly related issue. I’m now living in the L.A. area and interested in checking out some high quality bartenders, but it’s quite difficult to merely stumble upon them down here with all the bartender/actors here. I was wondering if you could drop a few names or point me in the right direction to finding some high quality mixologists in the area.
Jonathan 26 Apr 20089:18 am
If in LA you have to check out the Seven Grand, and ask for Damian, Marcos, Patrick or Christine. They specialize in Whisk(e)y but they stuff like a Corpse Reviver #2, a Satan’s Whiskers, or a Ramos Gin Fizz on the menu, as well as being able to do them right. Usually, I just let them make me whatever they want, and I haven’t been disappointed.
As usual Robert, great stuff. I’ll in Seattle during memorial day weekend for a gig and will be hitting Zig Zag (again) and Vessel. Thanks.
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