Fork Magazine | Clementine Bucks Fizz

Clementine Bucks Fizz

Photography: Addie Chinn

Clementine Bucks Fizz

This version of the Buck’s Fizz uses freshly pressed organic clementine juice for its sweet, floral taste, which complements the acidity of the orange juice. However, it is using a homogeniser that really sets this drink apart from other Buck’s Fizz. The oils from the zest stretch the citrus flavour further by providing a slight bitterness – a flavour that usually reaches the palate last, as bitter chemicals are bigger and take longer to get inside the mouth. The job of our saliva is to break down the size of particles in order to taste them, but a homogeniser breaks down all the filaments and walls of the zest for us, dividing them into small particles. This makes the taste process more immediate and fulfilling.

Getting the balance right in this drink took a while because the acidity levels of the fruit must work in harmony with those of the champagne. This Buck’s Fizz is a perfect example of how simple drinks often require only small adjustments to transform them into something truly outstanding.

Ingredients

25ml homogenised orange and clementine juice
100ml champagne

Method

• Pour the juice into a cocktail tin and follow with the champagne.
• Stir slowly with a bar spoon before pouring into a champagne flute or coupette.

Extracted from Drinks by Tony Conigliaro, Ebury Press, £25.

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