Perfect as a toast at a breakfast reception or served as an aperitif.  Created by the bartender at Buck’s Club, London, in 1921.

• 1 part freshly squeezed orange juice
• Grenadine (optional)
• 2 parts brut Champagne
• 1 slice of orange (optional)

Pour the orange juice into a Champagne flute, dash with Grenadine, if using, and top up with chilled Champagne.  Add a slice of orange, if using, then serve.

Buck’s Club Address:

Tags | Buck's Champagne, London Champagne Bars