Cocktail recipe of the day: The Moscallini

How much do we still love slushies? As a child, we always knew we could cool down during the summer with this icy drink. Our local convenience store would have the bright blue and the cherry red flavours churning each and every day. We would happily bring our coins out and count them out hoping that we had enough for the treat. Now, we’ve come across a recipe for an “adult” version of the slushie that will keep you cool on those hot and sunny days.

Local peaches in Ontario are arriving on store shelves and you can find them at most Farmer’s Markets too. Take a drive out to farm country and pick up a few at local farmer’s ┬ároadside stands where you’ll get the absolute freshest picked. We’ve made this with Two Oceans Moscato for it’s fruity and fresh notes.

The Moscallini

  • 3 oz Two Oceans Moscato
  • 1 ripe peach, cut into sections and frozen
  • 1 oz Wildflower honey syrup*
  • 1/2 oz lemon juice
  • 2 basil leaves, plus one of garnish


Combine all ingredients in a blender, starting on lowest setting gradually increasing speed for about 30-45 seconds. Pour into cocktail or wine glass, and garnish with basil.

Note: you can also substitute the peach with mango for another twist!


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