Every year as the weather warms, rosy peaches and golden apricots deliver their glorious harvest. They’re delectable in desserts and (in our opinion) even better to drink!

These fruit varieties have also been popular with Austrian distillers since the very beginning of schnapps creation, so it is no wonder they continue to delight.

As the name suggests, stone fruit are harvested fruits with a stone-like seed encased in juicy flesh and soft skin. 

Apricots are king in Austria’s patisserie world. With treats like ‘sachertorte’ (a decadent chocolate cake filled with apricot jam) and powdered apricot dumplings gracing dinner tables across the Alps of Tyrol.

Our apricot schnapps brings a slice of that perfection to the Australian Snowies. This dessert style schnapps reveals hints of almond and marzipan, lending a beautiful mouthfeel and fragrant nose.

A harvest of blushing-orange, rival apricots picked fresh from the orchard are the key ingredient to our apricot schnapps, while our award-winning peach nectar schnapps is created from the juiciest peaches the Australian Southern Alps has to offer with a distinctive flavour and silky-smooth finish reminiscent of warm peach cobblers.

Both our apricot and peach nectar schnapps can be enjoyed neat, over ice, or poured on ice-cream for a sweet, spring dessert. But if your bar shakers are itching for some creativity – we’ve got some perfect, stone fruit inspired cocktails for you to try at home.


If you’re a fan of our peach nectar schnapps you’re probably familiar with our twist on the perfect bellini cocktail. It’s a two-step, wildbrumby classic. The name ‘Bellini’ feels like an obvious choice for a heavenly cocktail.

In recent years the peach nectar or puree has been swapped out for quality peach schnapps. And whilst the Bellini has lost its notable pink hue, it has only improved in taste!

20mL wildbrumby peach schnapps
130mL of wildbrumby Brut
One peach (preferably a white peach)

Take a fresh peach and slice out a thin wedge, keeping the skin on. Garnish your chilled champagne flute with the peach slice then add wildbrumby Peach Schnapps. Angle the champagne flute on a 45-degree angle and slowly fill the glass with wildbrumby Brut.

Make sure to keep the lip of your wildbrumby Brut bottle close to the champagne flute and straighten the glass as it fills. This will help control bubbles and the brut and schnapps will mix evenly. Ta da! Your bubbly peach treat is ready to be served.

Find out more about crafting the perfect Bellini here.


Peachy Tea

Incorporating the vibrant flavours of juicy peach and floral earl grey tea, this is an easy-to-make cocktail you’ll want to impress your friends with.

Plus, it’s perfect to batch for sunny picnic parties and big dinner get-togethers. You’ll never want an iced tea served any other way.

45mL wildbrumby peach nectar schnapps
Peaches in Syrup (15mL syrup, 2 peach slices)
130mL Iced English Breakfast Tea

Prepare your iced tea by brewing 60mL of English Breakfast tea. Transfer the teabag and tea into a container and add 70mL of cool water. Place in fridge for 5 minutes or till thoroughly mixed and chilled. Then discard the teabag.

Build your cocktail by adding wildbrumby peach nectar schnapps, peach syrup, and iced tea to a tall, ice filled glass. Mix with a bar spoon and garnish with 2 slices of peach.

Batching your Peachy Tea? Add 180mL of wildbrumby peach nectar schnapps, 60mL peach syrup, and 520 mL of iced tea to a large jug. Add ice and peach slices. Store in the fridge till you’re ready to enjoy!

You can find our wildbrumby peach nectar here.


Apricot Collins

A Collins cocktail generally comprises a combination of gin, lemon juice and fizzy water all served up in a tall Collins glass over ice. Here, we’ve added a summery layer to the traditional Collins trio with the addition of our delectable apricot schnapps.

30 mL wildbrumby apricot schnapps
30 mL wildbrumby classic gin
15 mL Lemon Juice
Soda Water
Maraschino Cherry and Apricot to garnish

Pull out those bar shakers – it’s shaking time! 
Add all ingredients to your ice filled bar shaker (excluding your soda water and garnishes). Once these ingredients have been fully incorporated and chilled, strain the contents into a tall, ice filled glass. You’ll know your shaker is ready when frost has formed on the outside of the tin. 

Now all you need to do is top your cocktail with soda water, and garnish with a slice of apricot and maraschino cherry!

You can find our wildbrumby apricot schnapps here.

Alpine Vesper

The Vesper Martini is the famous tipple we associate with James Bond. The classic recipe is 3 parts gin, 1 part vodka and 1/2 part Kina Lillet. And of course – unlike most other martinis, it is shaken, not stirred.

We’ve created our very own wildbrumby twist on this much-loved martini with our magnificent apricot schnapps stepping up in the starring role.

30ml Classic Gin
30ml Kosciusko Vodka
30ml Apricot Schnapps

Add gin, vodka and schnapps to an ice-filled cocktail shaker and shake until cold, double strain into a chilled martini glass and garnish with an orange twist.

(Courtesy of Philip Jones aka The Martini Whisperer)

See our distiller’s blog here for more martini secrets