Still Spirits nailed it—if you're craving brag-worthy Bellinis, here’s the trick missing from brunch.

August 29, 2025

Peach Schnapps, Summer Brunches, and the One Sip That Stole the Show

If you’ve ever had a Bellini out at a café and thought, “That’s nice...but I could make it better,”—you’re not alone. There’s something about mixing your own spirits that adds a layer of pride no premade bottle can replicate. And when brunch season hits, a homemade Peach Bellini made with your very own Still Spirits Peach Schnapps? That’s how legacies are built—one bottle at a time.

Before: a lifeless mimosa. After: compliments rolling in like a Sunday sea breeze.

You don’t need a bar cart the size of a ute tray to impress. You need one jar of essence, a smooth homemade base spirit, and a champagne flute. The Still Spirits Peach Schnapps Essence brings the flavour—juicy, fragrant, sweet, but not cloying. Mix it with a clean 40% ABV spirit, let it rest to mellow, and suddenly you’ve got a schnapps worth showing off.

What Is a Bellini—And Why Are We Tinkering With It?

Born in 1940s Venice, the original Bellini pairs prosecco with white peach purée. It’s classy, sure. It’s also easily overshadowed by a home-distilled peach schnapps twist. Skip the purée. Infuse spirit. Mix. Serve. Done.

“A good brunch cocktail should land somewhere between ‘wow, that’s smooth’ and ‘where’d that bottle go?’” — Candeece, Homebrew Specialist

That’s the beauty of making it yourself. You don’t wait around for peaches to come into season or fork out for overpriced bottles. You pull your own schnapps off the shelf—fresh, fragrant, and built to please.

The Simple DIY Peach Bellini Recipe

Here’s how to whip up a round for your next Sunday spread:

Start with Still Spirits Peach Schnapps Essence – 1 bottle makes 1.125L
Combine with a clean neutral spirit at 40% ABV (made in your own still, of course)
Give it 24–48 hours to mellow and marry
To serve: add 45ml of schnapps to a champagne flute and top with cold prosecco

Optional: garnish with a peach slice or a few frozen raspberries

Built in Your Shed. Poured on the Patio.

This is where your gear pays off. All the fiddling. The filtering. The careful notes in that weathered brew book. When brunch turns into backyard cricket, and mates are reaching for seconds, that’s when you know—this isn’t just a hobby. It’s your signature flavour.

Ways to Make It Yours

People say there’s “one right way” to do it. Nonsense.

Like it sweeter? Add a touch of sugar syrup in the glass.
Trying to keep it dryer? Go with brut-style prosecco.
Want a punchier hit for a late brunch? Try your schnapps with soda over ice and a wedge of lime.

Need quality suggestions on your base spirit, gear upgrades or tips for clarifying that final mix? We’ve got the boots-on-the-ground know-how to sort you out—no jargon, no hard sell.

Why Store-Bought Never Tastes Like Yours

Here’s the thing: commercial schnapps is made in bulk, filtered down for shelf life, and flavoured for the average punter. Yours isn’t. Yours is made in small batches, with the water you filtered yourself, the cut you dialled in by gut and thermometer, and the flavour you seasoned to sharper-than-bottle-shop standards.

With Still Spirits Peach Schnapps Essence, you’re not just mixing a drink. You’re declaring, “I don’t buy what I can make better.”

Want to Go One Step Further?

Test out your schnapps in dessert recipes—drizzle over vanilla ice cream, fold through a peach cobbler, or stir into lemonade for a refreshing arvo sip. You can even steep fresh herbs (like thyme or basil) into a bottle to craft your own house-style blend.

Spirit making isn’t static. It’s where your personality shows. Where one batch tastes like footy night with mates, and another like late spring evenings out under the gum trees, pizza oven blazing, Bellini in hand.

Here’s the Real Takeaway

You don’t need to be a professional mixologist to nail your next brunch. You just need gear you trust, essence that delivers, and 10 minutes in your own shed. Your Bellini shouldn’t taste like a diluted juice box—it should taste like the backyard, your best glassware, and that proud little voice that says, “Yeah, I made this.”

Catch you next round,
Candeece