Bucks Fizz, Iochdar style

This Saturday’s cocktail was Bucks Fizz. I like my Champagne really dry for this, and all the ingredients and glasses well chilled. 

INGREDIENTS: 

  • 1 bottle of brut Champagne
  • 100 ml triple sec, such as Cointreau
  • 200 ml freshly squeezed orange juice

METHOD:

  • 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. 

 

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