Cocktail Recipe: Grilled Peach Mimosa Cocktail

Sunday mornings in the summer aren't complete without strong coffee, French toast and bacon during that wonderful ritual we call brunch. And, sure, going out for the midday meal is great, but that requires putting on real shoes and trying to coordinate hungry (and hungover) friends, not to mention potentially having to wait for that precious caffeine-carb combo. So this weekend, keep your pj's on and make brunch at home instead.

This cocktail puts a new spin on a Bellini, which is traditionally made with peach purée and Prosecco. Here, we're grilling the peaches to add a smoky depth of flavor and adding lemon juice to increase acidity. Depending on the ripeness of the peaches, you may wish to add more or less simple syrup to taste.

Recipe from the Tasting Table Test Kitchen

Grilled Peach Mimosa
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This brunch cocktail puts a new spin on a traditional Bellini by adding smoke and acid. It's the perfect reason to stay in and make brunch.
Prep Time
Cook Time
Total time: 15 minutes
  • 2 medium peaches, pitted and quartered
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup (equal parts water and sugar, boiled until the sugar dissolves)
  • 1 (750 ml) bottle chilled sparkling wine
  1. Build a medium-hot fire in a charcoal grill or heat a gas grill or grill pan to medium-high heat. Grill the peaches until lightly charred, 4 to 6 minutes. Remove from the heat and set aside to cool.
  2. In a food processor, pulse the peaches, lemon juice and simple syrup until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Makes about ⅔ cup purée.
  3. Divide the peach purée among 6 flutes. Top with sparkling wine and serve.
Calories per Serving 135
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 11.8 g
Dietary Fiber 0.8 g
Total Sugars 9.0 g
Sodium 9.0 mg
Protein 0.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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