How to make a golden peach slushy cocktail

Cool down your hot summer with our Golden Peach Slushy. Check out the recipe on this episode of Cocktail of the Week!

Servings: 8-10

Ingredients:

  • 1 pint peach sorbet
  • 1 bottle sparkling rosé or other sparkling variety
  • fresh thyme for garnish
  • gold leaf for garnish
  • peach slices for garnish 

Instructions:

  1. Place one small scoop of sorbet into a champagne glass. Repeat 8-10 times.
  2. Pour sparkling wine over the sorbet until glass is full. 
  3. Garnish with thyme, peach and gold leaf.
  4. Serve immediately.

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Delicious brunch cocktails
Bee’s Knees 

Ingredients:

Preparation:

  1. Combine ingredients and serve in a rocks glass.

Brockmans Purple Spring

Ingredients:

  • 2 oz. Brockmans Gin
  • 2 oz. Beetroot juice
  • 4 oz. Wild Berry Cider

Preparation: 

  1. Add Brockmans and beetroot juice to a shaker with ice.
  2. Shake and strain into a stemmed glass filled with ice. Top with Wild Berry Cider and give it a gentle stir.

Scotch 75

Ingredients:

Preparation:

  1. Add all ingredients except the sparkling wine into a shaker.
  2. Add ice and shake until chilled. Strain into a flute glass then top up with the sparkling wine and garnish with lemon twist.

Bless Your Heart
Created by Kristina Magro for Sportsman’s

Ingredients:

  • 1.5 oz. Maker’s Mark® Bourbon
  • 1 barspoon Bonne Maman® blueberry jam
  • 2 large basil leaves
  • Pebble ice
  • 1 large basil sprig
  • Powdered sugar
  • 1 dash Angostura bitters®

Secret Ingredient: Blueberry Jam

Preparation:

  1. To prepare the mint julep mixture, muddle the bourbon, blueberry jam, and basil leaves.
  2. Top with pebble ice and garnish with basil sprig and a dusting of powdered sugar.
  3. For the final touch, add a dash of Angostura bitters on top of the sprig.

ESPOLÒN MARGARITA

Ingredients:

  • 2 parts Espolòn Blanco
  • ¾ Part Grand Marnier
  • 1 part Fresh Lime Juice
  • ½ part Agave Nectar

Preparation:

  1. Shake over ice and strain into an Old Fashioned Glass. Garnish with a lime wedge

Cold Brew Cubana

Ingredients:

Preparation:

  1. Shaken
  2. Garnish with a dehydrated banana chip

Clicquot Rich Rosé + Grapefruit + Rosemary

Ingredients:

Preparation:

  1. Place 5 ice cubes in a large wine glass, add slices of grapefruit, top with Clicquot Rich Rosé, and finish with sprigs of fresh rosemary

Tequila Avion Watermelon Basil Punch 

Ingredients:

  • 1 750ml bottle of Avion Silver 
  • 1 - 2 pound baby seedless watermelon
  • ¾ cups (or more if desired) sugar 
  • 2 cups basil leaves, leave a few extra for garnish 
  • 1 cup fresh lemon juice  
Preparation
  1. Puree watermelon and sugar in a blender until smooth, add sugar until it is dissolved. Add two cups of basil and blend on low until the leaves are broken up.
  2. Strain into a pitcher. Whisk in Avion Silver and lemon juice--taste and add more sugar if desired.
  3. Chill until cold for at least an hour. Serve in ice-filled rocks glasses and garnish with basil sprils and lemon wheels

NORTHERN PEACH

Ingredients

  • 1.5 oz Crystal Head Vodka
  • 2/5 oz freshly squeezed peach juice
  • 1.4 oz. basil simple syrup
  • Fresh basil leaves
Preparation:
  1. Pour all ingredients into a shaker filled with ice. Shake well then strain into a cocktail glass.
  2. Garnish: basil leaf

Monkey 47

Ingredients:

GARNISH:

  • 5 BLACK PEPPERCORNS
  • ROSEMARY SPRIGS
  • GRAPEFRUIT TWIST

Preparation:

  1. In a balloon glass with ice, build 2 parts Monkey 47 Gin, top with Fever-Tree Indian Tonic.
  2. Garnish with a squeeze of lemon, 5 black peppercorns, a sprig of rosemary and a twist of grapefruit.

STRAWBERRY MINT PINK LEMONADE PUNCH
Courtesy of Beautiful Booze

Ingredients:

  • ½ bottle of Seagram’s Extra Smooth Vodka
  • ¼ cup of mint syrup
  • 2 cups of Pink Lemonade
  • ½ cup of soda water
  • ½ cup of chopped Strawberries
  • Garnish with lemon slices and springs of mint
Preparation:
  1. Add all ingredients to a pitcher over ice
  2. Stir then garnish with lemon slices and mint sprigs

RUFFINO TOP OF THE DAY

Ingredients:

Preparation:

  1. Build in a highball glass with ice.
  2. Garnish with a skewer of orange and grapefruit wedges.

NEO Mariposa

Ingredients:

  • 2 parts FACUNDO NEO Rum
  • ¼ part Martini & Rossi Bianco Vermouth
  • ¾ part Coconut Water Pea Flower Syrup
  • ¾ part Fresh Lime Juice (on the side)

Preparation:

Coconut Water Pea Flower Syrup Method:

  1. Bring 4 cups of coconut water to a boil. Add ½ cup butterfly pea flowers and 3 cups of white sugar, and stir gently to combine. Cover and set aside until cooled, then strain and use.

Cocktail Method:

  1. Combine and shake the ingredients with ice. Strain into a chilled coupe glass.
  2. Serve with ¾ part cold lime juice on the side to pour into the cocktail. Garnish with a lemon peel.

SVEDKA SUNNY SUNDAY SMASH

INGREDIENTS:

  • 2 Parts Svedka Clementine
  • 1 Part Elderflower Liqueur
  • 1/2 Part Lemon Juice
  • 4 Parts Soda Water

Preparation:

  1. Combine ingredients except soda water into shaker tin. Fill with ice and shake. Pour into Collins glass over ice.
  2. Top with soda water. Garnish with strawberry, mint and orange slices

Blue Moon Mist

Ingredients:

  • 1oz Aperol
  • 1oz Lemon Juice
  • 10oz Blue Moon
  • Orange garnish

Preparation:

  1. Combine and enjoy

Buchanan’s Pineapple Cranberry

Ingredients:

Preparation:

  1. Combine Buchanan’s DeLuxe 12 Year Old Scotch Whisky, pineapple juice and cranberry juice. Serve over ice.
  2. Garnish with pineapple slice and cherry.

CASA BELLINI

Ingredients: 

  • 1 oz. Casamigos Blanco Tequila
  • 1 oz. Peach Puree by PerfectPuree
  • 2 Red Raspberries
  • Top off with Chilled Prosecco or Champagne

Preparation:

  1. Combine all ingredients into a tin shaker, except Prosecco. Muddle fruit and add ice.
  2. Shake vigorously for a few seconds and strain into champagne flute.
  3. Top off with chilled prosecco or champagne. Garnish with 1 raspberry through a skewer.

Bourbon Peach Cooler
David Danielson, Executive Chef of Churchill Downs – Home of the Kentucky Derby

Ingredients: 

  • 1 1/2 oz. bourbon
  • 1/4 oz. peach schnapps
  • 2 oz. peach nectar
  • 1 oz. unsweetened iced tea
  • 1 dash peach bitters (optional)
  • Peach slice, for garnish

Preparation:

  1. In a shaker filled with ice, combine the bourbon, schnapps, peach nectar, iced tea, and bitters.
  2. Shake the mixture vigorously and strain it into a tall glass with ice.
  3. Garnish with the peach slice and serve.

Raspberry Rosé Frosé

Ingredients:

Preparation:

  1. Place all ingredients into a blender and blend until smooth.
  2. Pour into wine glasses and garnish with lemon peel.

Tickled Pink

Ingredients:

  • 4 ounces Barefoot Bubbly Prosecco
  • Raspberries – fresh or frozen (lightly thawed)
  • ¾ ounce raspberry liqueur
  • Pink dusting sugar

Preparation:

  1. Rim champagne flute with sugar
  2. Place several raspberries in champagne flute
  3. Gently press to release fruit flavor
  4. Drivel raspberry liqueur over the top
  5. Top with Barefoot Prosecco

Rio Star Spritz
Crafted by Rebecca Burkart of Worcester’s Annex, Texas

Ingredients

  • 2 parts Tequila Cazadores Blanco
  • 3 parts St. Germain
  • 1.5 parts Grapefruit Shrub*
  • 1 part Fresh Lemon JuiceTop with equal parts Club Soda and
  • Sparkling Wine (~2 parts of each depending on the size of glass and ice)

Ingredients for Grapefruit Shrub: Combine 1 cup of turbinado sugar with the juice and peels of 1 Texas ruby red grapefruit and white wine vinegar to taste.

Preparation:

  1. In a shaker tin, combine Tequila Cazadores, St-Germain, grapefruit shrub, and lemon juice.
  2. Shake and strain into a wine glass over fresh cubed ice.
  3. Top with club soda and sparkling wine. Garnish with a picked grapefruit peel "rose" after expressing oils.

Heart Like A Wheel

Ingredients:

  • 1.5 oz Espolòn
  • .5 oz Aperol
  • .75 oz lemon 
  • .5 oz orgeat (almond syrup)
  • .25 oz elderflower 
  • 2 dash orange bitters

Preparation:

  1. Shake and serve in a coupe
  2. Top with Prosecco and a lemon twist

Red Lady

Ingredients:

  • 2oz. The Botanist Gin
  • 1oz. Cointreau
  • 1oz. Fresh Squeezed Lemon Juice
  • 6 Strips of Julienned Red Bell Pepper
  • 3 Drops of Orange Bitters

Preparation:

  1. In as shaker, muddle the red bell pepper, then add remaining ingredients. First, shake without ice and then add ice and shake again.
  2. Double-strain into a coupe glass and garnish with a strip of julienned red bell pepper.

Ginger Mint Margarita

Ingredients:

  • 1oz. Cointreau
  • 2oz. Blanco Tequila
  • .75oz. Fresh Lime Juice
  • 2 slices Fresh Ginger Root
  • 5 Mint leaves

Preparation:

  1. Muddle the ginger and mint in the bottom of a shaker. A
  2. dd the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.

Passion-Pineapple Snowcone

Ingredients:

Preparation:

  1. Muddle together the pineapple, cilantro, simple syrup, and chili bitters in a tall cocktail shaker. Add the mezcal, tea, and ice and shake well.
  2. Strain over shaved ice (ice pulverized in a strong blender or food processor) and serve snow cone style in a rocks glass. Garnished with cilantro.
  3. (If you do not have shaved ice, you can serve on the rocks. Garnish with a Tanjin crusted rim)

RumHaven's "Haven on Earth" Cocktail

Ingredients:

  • 2 parts RumHaven
  • 2 parts Pineapple Juice
  • 2 parts Club Soda

Preparation:

  1. Add ingredients into an ice-filled Collins glass.
  2. Stir together to combine and chill.
  3. Garnish with pineapple or mint. 

Pink and Soda

Ingredients:

Preparation:

  1. Build ingredients in glass over cubed ice and gently stir to combine.

Le Grand Courtâge Blackberry French 75

Ingredients:

  • ½ cup Water
  • ½ cup Sugar
  • ¼ cup Fresh blackberries
  • 1 oz Gin
  • 1 tbsp Fresh lemon juice
  • 2 oz Le Grand Courtâge Blanc de Blancs Brut
  • Fresh blackberries and lemon rind for garnish

Preparation:

  1. In a small pan, add the water, sugar, and blackberries. Simmer for 5 minutes, stirring and then strain into a heatproof container like a mason jar.
  2. Set aside until cool and then chill in the refrigerator until ready to use.
  3. Fill a cocktail shaker with ice and add 2 tbsp of the blackberry simple syrup, 1 oz gin, 1 tbsp fresh lemon juice and then shake vigorously.
  4. Strain into a cocktail glass and then top with about 2 oz of Blanc de Blancs Brut.
  5. Garnish with a lemon rind and fresh blackberry if desired.

Orchard Rosé Refresher

Ingredients:

  • 4 oz Angry Orchard Rosé Cider
  • 0.75 oz Citrus Vodka
  • 0.5 oz Cointreau
  • 0.75 oz Cranberry Juice
  • 0.5 oz Simple Syrup
  • 0.25 oz Lime Juice

Preparation:

  1. Build in a hurricane glass with ice and top with Cider.
  2. Garnish with an orange twist.

Lemon SOURS Spritz

Ingredients:

  • 1.5 oz. HI-CHEW™ Lemon Sours Infused Elderflower Liqueur
  • .5 oz. lemon juice
  • .5 oz. simple syrup
  • Sparkling wine

Preparation:

  1. Shake the liqueur, juice, and syrup with ice in a cocktail shaker, strain into a chilled coupe, top with sparkling wine.
  2. Garnish with lemon twist.

Cape Frosé

Ingredients:  

  • 6 oz Cape Mentelle Rosé 
  • 1 oz Limoncello
  • 1/2 oz watermelon juice
  • 1/z oz simple syrup 
  • 2 fresh strawberries

Preparation:

  1. Combine the ingredients in a blender with one cup of ice and blend until smooth
  2. Pour into a large martini coupe
  3. Garnish with a mint spring and strawberries for that perfect summer vibe!

The Finnish Line

Ingredients: 

  • 1 ¼ oz. Finlandia Grapefruit Vodka
  • 4 oz. Sparkling Grapefruit Water
  • Grapefruit Slice

Preparation:

  1. Combine ingredients over crushed ice.
  2. Garnish with a grapefruit slice.

D’USSE Lemonade

Ingredients: 

Preparation:

  1. Build in a glass with ice
  2. Garnish with lemon wheel

Tepa Highball

Ingredients:

  • 1½ parts Milagro Silver
  • 2 parts Tepache
  • ¼ part Agave Nectar
  • ¼ part Yuzu Juice
  • Topo Chico

Preparation

  1. Build in a highball or Collins glass and top with three “spears” arranged to look like an agave plant.

Cherry Sparkle

Ingredients:

  • ¾ oz Bourbon
  • 3 oz Pure Leaf Cherry Hibiscus Herbal Tea
  • ½ oz Vanilla Liqueur
  • ½ oz Grapefruit Liqueur
  • 3 dashes Grapefruit Bitters
  • 1 dash Vanilla Extract
  • ½ oz Lime Juice
  • 1/4 oz liquid from Maraschino Cherries (optional)
  • Soda water

Preparation:

Combine all ingredients except for the soda water and shake well. Strain over ice into a mason jar. Top with soda water and garnish with a Maraschino Cherry.

Blackberry Fields

Ingredients:

  • 2-3 oz. blackberrybubly
  • 6 fresh blackberries
  • 2 fresh basil leaves
  • 1 oz. gin
  • ½ oz. blackberry liquer
  • ½ oz maple syrup
  • fresh blackberries, garnish

Preparation:

Muddle blackberries, basil, blackberry liqueur, maple syrup and lemon juice in the bottom of a mixing tin.  Add gin and ice. Shake until chilled. Double strain into a wine glass. Add ice and top with blackberry Bubly. Garnish with fresh blackberries and a fresh basil leaf.

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