A Peach Pie Bellini is the perfect start to any brunch with moscato champagne, peach schnapps and peach puree. A hint of cinnamon and graham cracker rim give you that dreamy peach pie flavor that’s so much easier to make in drink form.
I just can’t get enough brunch cocktails in my arsenal! A good drink is essential to great entertaining and everyone will love you for it (and maybe hate you later). The bellini and the mimosa are 2 of the most common brunch cocktails. The mimosa is usually your basic champagne and orange juice combo (boring and uninspired). The bellini is usually made with Prosecco and peach puree. Now this is getting a little more exciting isn’t it?
Why not make things even more exciting by lighting the fire a bit more with a bit of extra alcohol? A drop of brandy or the addition of schnapps adds a bit of extra flavor and makes the drink a real winner. I just love a good rim job for another burst of flavor. A graham cracker or sugar rim can make your brunch drink the life of the party.
Using frozen fruit in your bellini and chilling your champagne flute will make your drink cooler and more enjoyable for everyone. Just be sure to serve that bellini right away with a lovely fruit garnishment. Whammmm….you are on your way to brunch perfection. Just be sure to serve up the other essential brunchie food groups…french toast, pancakes and egg casseroles always make an appearance at my party. Everyone gets all bent out of shape if any attempts are made at deviation. Then, I end up having to add extra brandy to the bellinis which can be quite the beautiful disaster folks!
Check out my Cocktail Page for all your inspirational needs in one place. Pineapple Orange Creamsicle Mimosas are what’s on tap with these Peach Pie Bellinis. An Easy Fruit Pizza is a guaranteed crowd pleaser for any gathering. Keep things peachier than peach with a Georgia Peach Martini.
- 1 Bottle of Moscato Champagne
- 1 1/2 C. Frozen Peach slices
- 1/2 C. Peach Schnapps
- 1/2 Tsp. Cinnamon
- Fresh peach slices
- Graham cracker crumbs
- Caramel sundae syrup
Dip champagne flute rims in caramel syrup and then graham cracker crumbs until coated.
Add peaches, schnapps and cinnamon to blender bowl and blend until smooth.
Divide peach puree among 4 champagne flutes.
Fill the remainder of the glasses with champagne.
Garnish with a fresh peach slice.
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