The Tall Glass Series: Buck's Fizz

The Tall Glass Series: Buck’s Fizz

Basically a mimosa that has its priorities straight, plus two bonus Champagne cocktails to finish the bottle.

Though you may be familiar with the mimosa, a brunch standard and balm for the soul the morning-after-the-night-before, we think its lesser-known equivalent from across the pond is far superior. Whereas the American mimosa is composed of two parts juice to one part Champagne, the British Buck’s fizz appreciates that what we’re looking for is a little juice with our Champers, and not the other way around, flipping the ratio in favour of 2:1 fizz to fruit juice. Build a better brunch with this easy Sunday morning swill.

Buck's Fizz


  • 3 oz Champagne
  • 1.5 oz freshly-squeezed orange juice
  • Twist of orange rind (optional garnish)

In a Champagne flute, pour juice, followed by Champagne. Garnish with orange rind, if desired.

Two Bonus Cocktails to Finish That Bottle

Because you should never let good fizz go to waste.

Black Velvet

Champagne and beer? Why not? This layered cocktail was allegedly created in London in 1861 to mourn the death of Queen Victoria’s husband, Prince Albert. We’ll drink to that.

Black Velvet

Fill a Champagne flute halfway with fizz, top that with a high quality stout, filling the glass. Guinness suits the occasion just fine.

Raymond Massey

This quintessentially Canadian cocktail—named for the deceased Raymond Hart Massey, an influential actor and cultural figure from Toronto—is worthy of international adoption. Smooth, spicy and original.

Shake two ounces of Canadian rye whiskey with ½ ounce of ginger syrup and ice. Strain into a highball glass and top with five ounces of Champagne. Garnish with lemon peel, if desired.

Raymond Massey

Tip: To make your own ginger syrup, stir ¾ of cup sliced ginger, and one part granulated sugar into one part hot water in a saucepan until dissolved. Remove from heat and allow to cool before straining and using.