Originated in Venice, Italy, this Champagne cocktail has become one of the most popular brunch drinks of all time. It's best made with fresh peach puree.

Martha Stewart Living, August/September 1992

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Credit: Bryan Gardner

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 6 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Prepare an ice-water bath. Score a shallow X in the bottom of each peach with a knife, then place in boiling water 1 minute. With a slotted spoon, transfer peaches to ice-water bath; let cool 1 minute. Peel peaches and remove pits.

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  • Puree peaches and lemon juice in a blender until smooth. Divide among six champagne flutes (about 2 tablespoons each). Top with sparkling wine, stir once, and serve.

Cook's Notes

For a nonalcoholic Peach Fizz, substitute club soda for the sparkling wine.

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