ncrements, then add champagne, milk, peach schnapps and food coloring.
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.
cheived.
*To make a peach bellini float stir some of this
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.
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.
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.
Place the peach slice in a tall glass. Pour in the lime juice and liqueur then add chilled champagne. Serve garnished with mint.
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.
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.
nto a rack.
Prepare Peach Nectar and White Chocolate Mousse
1/2 fill your tumbler with ice,
add chambord and peach nectar to glass filled with ice, cover glass with boston shaker firmley so secure, shake until condensation appears on outside of shaker.
tap shaker against a solid counter to release glass, pour mix into the tumbler, top up with champage and stir.
Fill a cocktail shaker halfway with ice cubes.
Add in the vodka, peach schnapps, and cranberry juice.
Shake vigoruously for 5-10 seconds.
Strain into a chilled cocktail glass; garnish with a peach slice or a maraschino cherry.
Chill glasses in freezer.
Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
Remove the glasses from freezer, just before serving.
Rim the glasses with peach nectar, don't worry if it runs down into the glass.
Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
Serve immediately.
Place peach nectar, peach schnapps and lime juice in chilled champagne flute; stir gently.
Top with chilled sparkling wine. Garnish with a peach wedge.
Pour peach puree into a champagne flute, then add champagne.
The peach puree can either be made from ripe fresh peaches that have been peeled, or you can use a commercial peach puree.
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.
Pour peach nectar into a champagne flute or jice glass.
Gently stir in the sparkling white grape juice & serve garnished with a lime twist.