Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
Pour the liqueur into a cocktail glass and top up with the orange juice. Decorate with a slice of lemon and a slice of lime.
Combine first 4 ingredients in a cocktail shaker; fill with ice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
Strain bourbon mixture into a 10-oz. glass filled with ice; top with club soda and, if desired, bitters.
swirl and serve in chilled cocktail glasses.
Raspberry puree.
Blend in blender to make peach nectar.
Mix 2 ounces of nectar with 6 ounces Asti Spumante.
Serve in champagne glasses.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
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.
Mix maple syrup, lemon juice, pear juice, and apricot (or peach) juice in a cocktail shaker. Add crushed ice and shake. Pour into a cocktail glass and top with champagne. Decorate with pear and lemon twists.
To rim the glasses, pour the Blue Curacao into a shallow bowl and the sugar into a separate shallow bowl. Dip the edge of each glass into the curacao and then the sugar.
In a cocktail shaker, combine the peach juice, cream, cassis, brandy, and ice and shake vigorously for about 20 seconds. Strain into the prepared glasses.
To finish, use a straw to collect some Blue Curacao and drip it down the inside of the glasses. Repeat several times and serve garnished with mint.
Place the peach slice in a tall glass. Pour in the lime juice and liqueur then add chilled champagne. Serve garnished with mint.
he chicken breasts in the peach mixture and drain slightly.
Fill a cocktail shaker halfway with ice.
Add in vodka, sour peach liqueur, and peach juice to the shaker.
Squeeze the juice from the lime into the shaker.
Shake vigorously for 5-10 seconds.
Strain mixture into a chilled cocktail glass; garnish with a peach slice.
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
Dip rim of chilled glass into peach preserves then into cinnamon and sugar.
Pour the Stoli peach vodka, and Grenadine into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass.
Garnish with a slice of peach, and serve. .
Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired.
Mix peach and cranberry juice then divide between 6 glasses. Top each glass with sparkling water (or lemon lime soda if using) and garnish with 3 cranberries and 1 sprig rosemary.
yrup and peaches into a cocktail shaker; muddle to break peaches
eat, 5 minutes.
Place peach halves and lemon, cut-side
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.
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.