Jorge and I sat down last week and went over our budget for the next couple of months. Between his trip to Seattle, my trip to Nashville, and then a wedding in Puerto Rico, and a family cruise in December we are scarily booked up. While we are excited for each of these upcoming trips, we also want to make sure and plan ahead and have a nice chunk of money set aside for a vacation spending fund. We were figuring out how much we will need to set aside and we were pretty reasonable. Safe. Smart. Money savvy. Until the talk of alcohol and casinos was brought up.

And then that reasonable, safe, smart, money savvy couple disappeared. Ever since Jorge went to Vegas with his stepdad Don, he has been addicted to casino games. It would be better if it was just one, but he likes them all, especially craps. I however tend to stick to the slots…because, you know, they have the penny slots…and no one ever looses any real money at those right? WRONG. The last cruise we were on I had enough Peach Bellini’s to fill up the giant pool on the top deck. And with all that liquid courage, I convinced myself that I was feeling lucky. Really lucky. So lucky I would play the nickel slots. The next morning Jorge was down $50 and after checking the balance, since I couldn’t remember, we figured out I was down $100…and for the rest of the cruise we avoided the entire floor the casino was on.

But there is an upside to this story! Peach Bellini’s!! While they were an outrageous $9.50 a pop on the cruise, they were also one of the best drinks I have had in a long time. I have been thinking about making them at home since then, but have been waiting for peach season. And it’s here! It is finally here! 🙂

Peach Bellini


1/2 cup peach puree – chilled
1 teaspoon sugar
1 teaspoon fresh squeezed lemon juice
1/4 cup peach schnapps
1 cup crushed ice – more if necessary
1 cup Prosecco – chilled – more reserved for topping off glasses|
thinly sliced peach wedges – to garnish {optional}


Add sugar to peach puree and place in refrigerator to chill completely.

When your Proscecco and peach puree are completely chilled and you are ready to make drinks, add: peach puree, lemon juice, peach schnapps, crushed ice and Prosecco to blender. Pulse to combine.

Pour mixture into champagne flutes and top off with additional Prosecco. Garnish with thinly sliced peach wedges.

From the lovely Bell'almiento