ncrements, then add champagne, milk, peach schnapps and food coloring.
Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender.
Add 2 shots orange liqueur.
Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.
Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims.
Garnish with a few raspberries and a sprig of mint and serve.
Stir Riesling, peach schnapps, and pineapple juice together in a pitcher; add frozen peach slices and lime wedges to serve.
Put half peach slices and all of the the lemon juice in the blender, and blend on high speed until blender starts to balk.
Add About half of the water and blend until smooth and very liquid.
Add the rest of the peaches and blend until blender starts to balk.
Stir with a long spoon while adding water. Blend until thick and smooth. Add sugar and blend.
Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
Combine peach chunks and peach schnapps in a blender; blend until smooth.
Fill 8 champagne flutes halfway with blended peach mixture. Fill flutes to the top with Champagne.
In saucepan, over medium heat, combine the peaches, splendra, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat. In a blender, puree the mixture until smooth. Add schnapps and more water if needed to thin the puree out into a peach juice. Refrigerate until chilled. Fill each flute glass 2/3 of the way with Champagne. Add the peach juice and serve -- Yummy.
cheived.
*To make a peach bellini float stir some of this
Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.
Combine peach chunks, sugar, and lemon juice.
Allow to sit 30 minutes.
Bring to a boil, stirring in sugar until dissolved.
Reduce heat to low, cover and cook 15 minutes.
Remove from heat and allow to cool.
Pour through a strainer, pressing solids to extract flavor and juices.
Chill and discard solids.
Place about 1 tbsp of the peach syrup in a flute and fill with champagne.
Garnish with a peach slice and mint sprig.
Place the peach slice in a tall glass. Pour in the lime juice and liqueur then add chilled champagne. Serve garnished with mint.
pread 1/2 of the peach mixture evenly into prepared pan
nd label. This can remain frozen for up to 2 months
Fill a large glass 1/3 to 1/2 with ice and pour in shochu, peach nectar or peach juice, and top off with club soda. Add a twist of lemon or lime slice.
aucepan, over medium heat, warm peach liqueur, stir in gelatin and