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Sparkling Rosemary Peach Cocktails

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“A very nice summer cocktail! I cut the sugar back to 1/3 cup. I have also used peach nectar with good results, but the fresh peaches are much better. I don't know how many ounces a bottle of champagne is, but just use a regular bottle. LOL Time doen not include chilling time. From Cooking Light 2010.”

Ingredients Nutrition

  • 34 cup water
  • 12 cup sugar
  • 1 (3 inch) rosemary sprigs
  • 2 ripe peaches, peeled and cut into 1-inch pieces
  • 1 (16 ounce) bottle champagne or 1 (16 ounce) bottle sparkling wine, chilled


  1. Combine first 3 ingredients in a small saucepan; bring to a boil.
  2. Remove from heat; cool to room temperature.
  3. Strain rosemary syrup in a sieve over a bowl; discard solids.
  4. Cover and chill at least 1 hour.
  5. Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.

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