A peach bellini is such a beautiful drink for Summer, especially when it comes to bridal showers and Sunday brunches. The addition of mango (fresh is, of course, the best in Summer!) adds a little tropical twist to an otherwise classic cocktail.


  • 30ml mango nectar
  • 10 frozen peach slices
  • 15ml Peach Schnapps
  • Champagne or Prosecco



In a blender, blend together the peach slices. peach liqueur and mango nectar

In the bottom of a champagne glass or coupe, add your peach mixture.

Top with cold champagne or prosecco

You can let your imagination run wild with this tutorial, styling it to match your event theme. Play with different flavour combinations (add ginger, or coconut), different types of petals and with different colourings – or use milk or dark chocolate – to achieve a stunning product that fits magnificently with your wedding!

What You Will Need: 

  • Chocolate melts – use the best quality you can find for a tasty finish.
  • Dried edible flowers – you can make your own, but for ease I used a jar of mixed blooms from Petite Ingredient.
  • Gel food colouring
  • Extra toppings – for example, chopped pistachios, cacao nibs or freeze dried raspberries.
  • A bowl to melt chocolate in
  • Waxed paper to pour chocolate on, or moulds

Step 1. Follow the instructions on the packet to melt the chocolate. If there are no instructions, place the bowl of chocolate over a saucepan of simmering water (without them touching), until the chocolate melts to a good consistency.

Step 2. Slowly add in your chosen food colouring until desired colour is reached. If you get a colour that is quite a bit darker than anticipated, simply add more chocolate. To add dye slowly, use the end of a toothpick or skewer.

Step 3. Pour chocolate onto a flat surface or into your chosen moulds, and sprinkle with dried flower petals and other chosen toppings. Allow to set until firm, avoiding the fridge if possible.

Step 4. Once the chocolate has set, using a large knife (warm it with warm water, and dry, if necessary), cut into shapes. Place into pretty beribboned boxes, or wrap in textured paper for a gorgeous favour that not only looks beautiful, but tastes yummy too!

Ms Zigzag says: Holy smokes, these look like something straight out of your local gourmet market. I’m stunned at how easy these are to make- no doubt these DIY choccies cost a quarter of the price of the store-bought version too. 

About Ms Honeycomb  – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

QT Melbourne Food & Beverage Director Alex Mouzos proudly states that many of the ingredients and garnishes used at Pascale Bar are made in-house. “Our passionate bar team spends about six hours a week prepping our house bitters, syrups, fusions and shrubs made from only local ingredients”. In keeping with that vibe, Pascale’s cognac-laced Spiced Pear cocktail is inspired by the lively ‘French Quarter’ in New Orleans – the birthplace of American cocktail culture. This drink walks that delicate balance between freshness and decadence in flavour.

Spiced Pear 


45ml Belle de Brillet Pear Cognac

5ml Pierre Fierrand Dry Curacao

20ml Ginger and Pink Peppercorn Syrup

30ml Fresh Lemon

Brown Sugar, to garnish

Method: Shake ingredients and strain into a brown sugar-rimmed Coupe glass.

To make ginger and pink peppercorn syrup: Place 1 cup ginger (peeled, sliced thinly), 2 cups cold water, 1 cup sugar and 20 pink peppercorns into a saucepan. Bring to the boil. Reduce heat and stir until sugar has dissolved and syrup coats the back of a spoon. Strain and cool.

About Pascale Bar & Grill: Pascale Bar & Grill is your new fine dining Melbourne must-try where Euro bistro influences pepper a broad and expansive menu designed to both satisfy and intrigue the well-developed palates of discerning foodies.