One of the only cocktails regularly ordered in “bottomless” quantities, the simple mixture of Champagne and orange juice was “invented” in 1925 at the Ritz Hotel in Paris by bartender Frank Meier. Meier didn’t so much create a new cocktail as he tweaked the ratio of Champagne to orange juice in the Buck’s Fizz, which calls for more bubbly than OJ. Meier made his cocktail with equal amounts of both ingredients, but our recipe leans more towards the Buck’s Fizz for a dryer, more Champagne-forward brunch beverage.
- 2 oz Orange Juice
- 4 oz Champagne
Pour the Champagne into a flute. Top with orange juice. Do not stir the drink, it will mix together on its own.
Contributed by Supercall