Hopping on the blog (get it, “hopping”) to share these fun Easter Brunch Peach Bellinis aka Bunny Tail Peach Bellinis just in time for some Easter weekend porch sippin’.
Created for my Picnics, Potlucks & Porch Parties cookbook I had actually forgotten all about these Easter Brunch Peach Bellinis until the Community Writer for inRegister emailed me to include the recipe to include in this week’s email newsletter. I thought for certain I had shared them before (not just for my magazine column) but apparently, I have not.
- 2 1/2 oz. peach schnapps
- 4 oz. Champagne
- 1 1/2 oz. vodka
- 8 oz. frozen sliced peaches
- 1 cup ice
In a blender, combine peach schnapps, Champagne and vodka. Drop frozen peaches into blender with ice. Close lid and blend on high for about 30 seconds or until smooth. Pour into glasses.
Easily create bunny “tails” for your bellinis by adding white pompoms or cotton balls to the bottom of the glasses with a bit of hot glue. Don’t worry about ruining your glasses. The hot glue isn’t permanent and will easily peel off at the end of the day.
Is there anything more refreshing than a frozen bellini? I’m getting ready to help host a baby shower and since being reminded of these bellinis, I’m having visions of a bellini bar (obviously not for the mom-to-be).
These Easter Brunch Peach Bellinis are all decked out for the occasion with a simple addition of a pom pom “Bunny Tail”. Adhered with hot glue, these bellinis couldn’t be cuter. Did you know that if you apply hot glue to glass, it’s not permanent? The coldness from the beverage hardens the glue enough that once you’re finished with the drink, you can just peel it right off!
I used pom poms, but you could also use small cotton balls.
And if you want to be really safe, just adhere the tails to plastic.