Peach Rosemary Spritzers

our 4th of july libation

Happy 5th of July! I am currently fostering a headache right now. It’s not a result of this cocktail, I promise. It was the beer that tempted me…and then hung me out to dry. Damn you, hot weather and beer! Why are you such a great combination??!  Liquor before beer and you’re in the clear? Is that right? What about wine? Wine spritzer before beer and what happens? Headache the next day? Check!

OK my brain is mush. The point is…this spritzer is SUPER good. The best part is eating the syrupy rosemary peaches when you finish your glass! The rosemary does a nice job of cutting the sweetness of the drink. It’s also super good without the wine too! I sampled a little bit of the drink I made my pregnant friend. Tasty business. Make some!

Let’s start the show!

Bring sugar & water to a boil in medium saucepan. I used organic cane sugar. Hence the brown tint.

making the simple syrup

Cut up your peaches and add them to the sugar/water. Simmer!

adding the peaches & rosemary to the syrup

After simmering, the mixture looks like this:

after simmer

Now let cool and pop the container of peaches in the fridge! You can peel the skins off, but it’s not really necessary.

off to fridge!

Gather your drink ingredients! Look at those peaches after an overnight stay in the Hotel De Fridge. Bright!


Spoon the syrup in a glass with some ice. Toss a few peaches in there.

we start with some ice & syrup

Top with your wine, and then your club soda!

hello, rose!

And now you are ready to PARTY!

Peach & Rosemary Spritzers

(recipe Martha Stewart Magazine)

  • 3/4 cup sugar
  • 1 1/2 cups water
  • 4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
  • 4 sprigs rosemary, plus more for garnish
  • Ice, for serving
  • 4 cups cold white or rose wine
  • 1 liter cold club soda
Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

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