Hey hey hey, party peoples! Hope everyone enjoyed a wonderful Holiday Season and a Happy New Year! Didja get to treat yourself to something special? Didja get to see some folks you love? Didja eat some spectacular food? Didja didja?!

I’m a little sad we couldn’t get a yummy drink up on the blog for you all before then to try out at your leisure, but you know the great thing about great cocktails?

They taste great all year round.

I’ve had a sip or two of champagne from time to time, but I’m certainly no connoisseur of the stuff. When I asked on Twitter what brand would be good and not rip the ‘ole money bag, Korbel was touted as pretty good. I picked out the one described as slightly pink in color. Figured it might go well with this peach-hued drink! And cuz I’m a little girly sometimes.

Peach sorbet gives this one an irresistible peach flavor, but we’ll share another option down the page a bit that’s just as good.

Go ahead and rim your glasses with sugar if you’d like. Like most cocktails, these take next to no time to make and you’ll need to be ready to pour.

Just blend it all up in a blender and…

Tada! It took mere minutes to make up one of the best lip-smacking drinks I’ve ever had.

Are you feeling the magic yet?

What about now? Need to get…closer?

Sorry, but that’s about as close as you’re going to get this time around. But! This can all be yours. Oh yes! No matter the time of year, no matter the celebration or maybe simply for hardworking you and you just need a spectacular drink.

This is the one, folks. Love it. Making it again soon. Make sure to see the directions below on making it regular style or a more slushy-like consistency as well. Enjoy!

Peach Champagne Cocktails

Adapted from Frozen Peach Champagne Cocktails by Rachael Ray

Prep Time: 5 minutes Blender Time: 1 minutes Level: So Easy a Caveman Could Do It Servings: 4-6

Regular (non-slushy consistency)

• 1/4 cup sugar, to rim glasses
• 1 pint peach sorbet
• 1 1/2 shots Triple Sec
• 1/2 shot cognac, such as Courvoisier
• Chilled champagne or sparkling wine, to fill blender, 2/3 bottle
• Raspberries and 4 springs mint, optional garnish

Dip the glass rims in water and then the sugar. In a blender, combine all above ingredients and pulse till smooth. Pour and enjoy, garnishing with mint and/or raspberries if desired.

Slushy (my personal fave)

• 1/4 cup sugar, to rim glasses
• 1 can Bacardi Mixers Fuzzy Navel frozen concentrate mix
• 1 1/2 shots Triple Sec
• 1/2 shot cognac, such as Courvoisier
• Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
• 2-3 cups ice
• Raspberries and 4 springs mint, optional garnish

Dip the glass rims in water and then the sugar. In a blender, add the Bacardi concentrate, the alcohols and then the ice. Pulse till smooth, adding more ice as needed to achieve the right slushy texture (depending on how you like it). Pour and enjoy, garnishing with mint and/or raspberries if desired.

Notes:

Peach sorbet might be a little hard for some to find, so I (ahem, generously) experimented with the Bacardi Mixers to see if it would work. Praise the blender gods, but it DID. The Bacardi Mixers might be easier for you to find in your grocery store’s frozen juice section. And it makes this drink deeelish, too. The sorbet does as well, I was just lucky to find one pint is all. Use the mixers concentrate straight from the freezer. It shouldn’t be so hard that it’s like ice (if it is, it’s probably expired). It will be a semi-frozen consistency, which is good.

After I made the slushy variety (and drank a couple), I called my mother and we giggled over how great slushy drinks were. Good, solid bonding times!

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