Peach Bellini

  • 1 oz. White Peach Purée – recipe below
  • ¼ oz. grenadine
  • ¼ oz. Campari
  • 4 ½ oz. champagne
  1. Combine purée and grenadine in a mixing glass with ice.
  2. While stirring, slowly add champagne.
  3. Drizzle Campari into glass to reduce the foam
  4. Strain into chilled champagne flute.

White Peach Purée

  • 1 -4 white peaches, pitted.
  • 1 Tbl. Per peach sugar
  • ½ oz. water per peach
  • ½ oz. lemon juice per peach
  1. Combine all ingredients in a blender and blend until smooth.


Mango Peach Sangria

This is a surprisingly dry, fruity sangria.  Be sure to use a rosé with an ABV >13%.  We used Sacha Lichine single blend.

Makes 6 Glasses

Time: 2:15Peach Mango Sangria 4

  • 12 oz. mango junks, fresh or frozen
  • 12 oz. sliced peaches, fresh or frozen
  • 1 bottle dry rosé
  • 1 cup peach liqueur, such as Sterrings
  • 1/2 cup simple syrup
  • handful of fresh mint leaves – optional
  1. Combine all ingredients, except the mint leaves, in a large, lidded  pitcher, bottle or jar.
  2. Shake the bottle and refrigerate for 2-4 hours
  3. 1 hour before serving, give the mint leaves a smack in your hand and add them to the sangria.
  4. Serve cold in fancy glasses!