Peach Melba Champagne Cocktail

Peach Melba Champagne Cocktail

A midsummer night’s dreams

Inspired by the classical dessert “peach melba” invented in 1892 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano queen Nellie Melba.  This cocktail wonderfully combines the softness of the Merlet peach liqueur and the mild tartness of raspberry, both adding layers to the timeless experience of a true champagne.

Peach Melba Champagne Cocktail2 cl Merlet Creme de Peche de Vigne (peach liqueur)
2 cl Raspberry juice (we use Danish raspberry juice from Bornholms Mosteri, but any good raspberry essence that’s not too sweet will do)
1 cl vodka
Johan Bülow raw Licorice

Stir the peach liqueur, raspberry juice and vodka with ice and strain into a cocktail or champagne glass. Top with champagne and garnish with two raspberries on a skewer and Johan Bülow raw licorice on the rim of the glass (rim the glass with juice from a lemon to make the licorice stick).

This sparkling beauty goes exceptionally well with the peachy summer chocolates from Johan Bülow with white chocolate, sweet liquorice and aromatic peach. When enjoyed together with a Peach Melba Champagne Cocktail you’ll be dreaming about those endless Scandinavian midsummer nights.

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Summer peach chocolates

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Alexander Banck-Petersen
CoC's photographer and occasional writer. I enjoy cocktail photography almost as much as cocktail imbibery. I try to do the drinks justice by making them appear as appealing to the eye as they are to the mouth and nose. I have a weakness for gins and I'm fond of bitter stuff as well, but I'll enjoy a good rum, bourbon or whisky if I'm forced. :)