This drink was also known as a Buck’s Fizz, a similar drink by Pat McGarry at the Buck’s Club in London. Buck’s recipe was four ounces of Champagne to two ounces of orange juice.
Frank Meier of the Ritz Bar in Paris had an appealing recipe called the Valencia, with orange juice, apricot liqueur, and Champagne. A float with Cointreau is a very pleasant addition.
Interested in other cocktails that include your favorite wines, check out our Favorite Top 10 Wine cocktails of all time post here.