Kaleidoscope Peach Punch is a great recipe to make as a single serving or service for four to eight. A miniature Moscato Wine bottle will make two drinks with the recipe below. For the fruit ice cubes I used the single serve plastic containers that are often marketed as “100 calorie” snack size containers. They make the perfect size block of ice for a standard rocks glass. Since they are individual cups with lids, they stack easily in the freezer without aroma contamination. You can make several fruit ice cubes at once and use them as needed. That’s so much better than an ice tray.

The Kaleidoscope Peach Punch is lightly spiced with great peach flavor. The fruit ice cubes add a splash of color that kind of reminds me of fall leaves as they change colors. The ice melts in the drink while sipping for terrific color and flavor. The fruit marinates as you sip, so there’s a little treat to nibble at the end of the drink.

Kaleidoscope Peach Punch Recipe

Kaleidoscope Peach Punch – recipe by Cheri Loughlin, The Intoxicologist

Serves 1

3 ounces Moscato Still Wine

1/2 ounce Brandy

1/4 ounce Peach Schnapps

2 ounces Unsweetened Peach Tea*

1/4 ounce Brown Sugar Syrup

1-1/2 ounce Ginger Ale

Peach, Mint, Lime Twist Ice Cubes

Place diced peaches, torn mint leaves and lime twist into individual ice cube trays or into small muffin cup size freezer safe storage containers. Freeze until ready to use. Build liquids over prepared ice cubes. Stir briefly before serving.

Use bottled unsweetened peach tea found out grocery stores or make your own in a snap!

Peach Tea

1 Peach Tea flavored tea bag

3 ounces Hot Water

Steep for 5 minutes

Kaleidoscope Peach Punch – recipe by Cheri Loughlin, The Intoxicologist

Serves 4

12 ounces Moscato Wine

2 ounces Brandy

1 ounce Peach Schnapps

8 ounces Unsweetened Peach Tea

1 ounce Brown Sugar Syrup

6 ounces Ginger Ale

Peach, Mint, Lime Twist Ice Block or Ring

Freeze peach slices, mint leaves and lime twists into an ice block or ice ring with water. Place ice block into punch bowl when frozen and ready to serve. Add all liquid ingredients, saving ginger ale until last. Stir briefly. Serve in punch cups. Use additional ice in individual cups if desired to keep drinks colder, longer.

Double this recipe for 4 into a service for 8 and use the entire bottle of Moscato Wine.

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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist