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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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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).
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.
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)
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)
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)
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)
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