The Georgia Peach is one of the most popular cocktails at The Cheesecake Factory and has long been on the chain’s huge drink menu. It’s a frozen peach drink with red raspberry ribbons running through it, and it looks like summer in a glass.
What the Cheesecake Factory Serves
The menu description is simple: peaches, Skyy vodka and peach liqueur, blended, with raspberry swirled in and a mint sprig on top. Reviewers describe it as peach-forward, sweet and refreshing, made for the patio.
It’s often confused with a Bellini. A Chicago Cheesecake Factory bartender went viral explaining that guests ask for a “Georgia Peach” when they mean the Bellini, and vice versa. They’re different drinks: a Bellini is peach purée with sparkling wine; the Georgia Peach is a frozen vodka drink.
The Cheesecake Factory doesn’t publish its exact recipe, and prices vary by location, so the spec below is our own version.
Why Copycats Look and Taste Off
Two common problems:
- The raspberry sinks. A thin raspberry sauce or syrup slides to the bottom and turns the whole drink a murky pink-brown. Thick, seedless purée clings to the glass and makes ribbons.
- It tastes like peach candy. Using only peach schnapps and ice gives you sweet, artificial peach flavor. Frozen peach slices should be the base, with the liqueur adding depth, not the main flavor.
A splash of lemon juice also helps. Peaches are low in acid, and without lemon the drink tastes flat.
The Raspberry Swirl
Make the purée first: raspberries, a tablespoon of sugar and a squeeze of lemon, blended and strained. It should be thick enough to coat a spoon. Chill it.
Spoon it down the inside of a chilled glass in a few streaks, then pour the peach slush down the center. The purée stays against the glass. Drag a straw down through the drink once or twice to pull it into ribbons. Stirring makes everything pink.
Blending the Peach
Liquids go in first, then frozen peaches and a modest amount of ice. Blend until smooth and thick enough to hold a straw. Frozen peaches give you body and peach flavor without diluting the drink. Ice alone makes it watery.
Finish with a mint sprig. Clap it between your hands first to release the aroma. It’s the first thing you smell, and it makes the drink taste fresher.
For a Crowd
Make the raspberry purée the day before; it keeps for 3 days in the fridge. Blend the peach slush in pairs: 2 cups frozen peaches, 2½ oz (75 ml) vodka, 1½ oz (45 ml) peach liqueur, 1 oz (30 ml) each lemon juice and simple syrup, and 1 cup ice. Paint each glass right before you pour.
The Mocktail Version
Peach nectar replaces the liqueur and makes the peach flavor even stronger. A splash of cold black tea is the trick: its slight tannic dryness stands in for vodka and keeps the mocktail from tasting like a smoothie. The raspberry swirl and mint stay the same, so it looks exactly like the cocktail.
Serving
Serve with brunch, spicy appetizers or a slice of plain cheesecake. The drink’s tart raspberry is great with it.
Quick Fixes
- Raspberry sinking? The purée is too thin. Simmer it for 3–4 minutes to thicken, then chill it.
- Peach flavor weak? Add more frozen peaches and a squeeze of lemon. Skip extra liqueur.
- Too icy? Cut the ice to ¼ cup and let the frozen peaches do the work.
Enjoy responsibly — must be 21+.
