This Saturday’s cocktail was Bucks Fizz. I like my Champagne really dry for this, and all the ingredients and glasses well chilled.
- 1 bottle of brut Champagne
- 100 ml triple sec, such as Cointreau
- 200 ml freshly squeezed orange juice
- Mix the triple sec with the orange juice
- Pour the champagne into champagne flutes, and top up with the supercharged orange juice, in a ratio of 2:1. This makes about six moderate glasses of Bucks Fizz.
No pictures – it is all gone.