Talk:Buck's fizz

Inventor

There is conflicting information in Wikipedia about the invention of this cocktail. According to the article on Sheridan Morley it was invented by his maternal grandfather Herbert Buckmaster. According to the article on the Bucks Club it was invented by the barman at the club, Mr. McGarry. There is a more complex version of the story (crediting both Buckmaster and McGarry) in the New Statesman. --RichardVeryard 17:24, 19 February 2007 (UTC)

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Christmas?

Anyone else drink this drink at Christmas time? In the UK large supermarkets start stocking it and promoting it around the winter period. It's a drink we sometimes have for Christmas in my household but don't want to be contributing to the article if it's only me who drinks it lol. 94.169.160.200 (talk) —Preceding undated comment added 17:51, 5 January 2010 (UTC).

Merger Proposal

The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

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These two cocktails (the Mimosa and Buck's Fizz) seem very similar to me, differing only really in the exact proportions of champagne and orange juice. I think the encyclopedia would benefit from having the information in the two articles brought together into one concise page tho' I am not choosy about whichever gets the title. Conversely, it would appear that the two cocktails are differentiated by the IBA, but I am not sure if following the same lumping and splitting as the IBA is the consensus opinion hereor not. If anyone has any strong feelings either way, please feel free to tell everyone. - Pthag (talk) 11:34, 31 July 2010 (UTC)

I should note that if there's a merger (and I see no issue with that, it should be the other way around; when searching the web for references, the Mimosa is named about 10x as often as Buck's Fizz. In addition, this is not a 'regular' fizz drink, in terms of classification...it got the name, but if you compare it to other drinks on Fizz_(cocktail), it's definitely coming from a different angle. Either way, speaking as a bartender, I get requests for mimosas all the time, and never have been asked for a Buck's Fizz. -Thespian (talk) 22:04, 20 August 2010 (UTC)

No Merge - I am not an alcoholic beverage expert by no means, but I have never heard of a "Fizz" and don't agree that they are similar enough to be merged into one article. If the IBA consensus is that they are different, WP should take the same position. If anything, the Mimosa article needs to be expanded and possible mention of the similarities between the to could be worked in. --Travis Thurston+ 01:37, 23 September 2010 (UTC)

Anti-merger - I feel the Mimosa and Buck's Fizz are two separate drinks. If anything, Buck's Fizz should be merged into Mimosa because Mimosa would be the official name. But I say keep the two separate. -Italianfreak00 (talk • contribs) 02:57, 1 January 2011 (UTC)

Another No Merge - In the USA, very, very few people will know what a Buck's Fizz is. Mimosa, on the other hand, is very well known. This may be a regional UK/USA difference. Since they are distinct IBA recipes they should be distinct articles with maybe a "similar to" reference. Liberato (talk) 00:53, 25 January 2011 (UTC)

Another No Merge - Just a note from the UK side of things - over here we know the cocktail much more as a Bucks Fizz and the name Mimosa isn't really known at all - I think perhaps because over here it is thought of as being quite an old fashioned cocktail, so we haven't picked up on the newer incarnation and it isn't seen in that many cocktail bars - unless I'm going to the wrong ones! A lot of families here drink it with breakfast on Christmas, it's often served at mildly formal events where the drinks are desired to be at a lower strength or on a long sunny afternoon with people who can afford to put things in their champagne. I think a merge either way would lose something as although they are very similar both are drunk in quite different contexts and there's obviously quite a regional preference to naming. A reference from each to the other would be suitable though. —Preceding unsigned comment added by 86.147.134.87 (talk) 01:03, 12 February 2011 (UTC)

Another No Merge for reasons stated. By the way ignorant caterers (i.e. most of them) will insist in serving it at events in the county of Buckinghamshire thinking that it's an original idea (!) and that it's appropriate. S a g a C i t y (talk) 11:40, 12 February 2011 (UTC)

Merge Of course the articles should be merged. They are the same bloody drink. CyberWallrus (talk) 22:59, 6 March 2011 (UTC)

Merge I'd also be for a merger; it's a UK/US divide. (In today's Pointless it was one of the food and drink items with different names across the pond, like eggplant/aubergine and cilantro/coriander.) Oliphaunt (talk) 17:02, 17 March 2011 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

orange juice/champagne ratio

Why do historical cocktail books cite this drink as containing a totally different ratio of orange juice : champagne.

Usually you would find a orange:champagne ratio of 1:3 or lower, most extreme would be the "Cafe Royal Cocktail Book" from 1937, using just 2 tablespoons of orange juice. — Preceding unsigned comment added by 2A01:198:4B4:0:A8C5:61AE:4C4A:D945 (talk) 17:06, 31 December 2012 (UTC) I would agree, despite what the IBA book says, I've never heard of anyone making a Bucks Fizz with a low champagne ratio. It's always at least 50:50, often more Champagne than Orange Juice. The only exception is making a watered down toasting drink for small children then you would use more orange juice. The only real difference between a Bucks Fizz and a Mimosa, is that with the Bucks Fizz you should use real Champagne, and not cheap fizzy wine.--212.62.26.100 (talk) 13:34, 29 June 2015 (UTC)

2 parts what-now to 1 part gibbery-joo...?!?

Contradictory information going on here: the introduction to the article suggests that the cocktail is 2 parts champagne to 1 part OJ, whereas the body of the article and the recipe list state that it's 2 parts OJ to 1 part champagne...I suppose it doesn't matter all that much...I guess it's "to taste" when it comes down to it... 86.28.255.197 (talk) 03:31, 1 November 2015 (UTC)

Bottled form

I was watching the Big Fat Quiz of the Year for 2018 which recently aired, and noticed that at one point Michelle Wolf clearly asked, "What's 'Bucks Fizz'?" The only thing unusual about this was that the booze in question was in a sealed bottle closely resembling a typical champagne bottle. This got me wondering if there are, in fact, pre-bottled Bucks Fizz mixes, or if it's just a brand name in the UK for a cheap variety of sparkling wine. I'd love for someone who knows the answer to this question to reply below; I think either case could warrant inclusion in the article, depending on how significant the presence of this bottled beverage is. Crossark (talk) 14:36, 30 December 2018 (UTC)