Photo: Gentl & Hyers; Styling: Kendra Smoot
8 servings

A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

How to Make It

Step 1

Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.

Step 2

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.

Ratings & Reviews

carolfitz's Review

May 24, 2010
Not a quick throw-together drink but the result was worth the effort. Prepped the nectar in the morning using reduced-price white peaches. Made most drinks with California sparkling wine but also a few non-alcoholic using peach seltzer. Very pretty in the glass. Served before CL's walnut-rosemary oven-fried chicken.