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: