Fuzzy Navel

by Sabrina Snyder

Published on July 3, 2025

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Servings

Prep Time 3

Cook Time 0

Total Time 3

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Fuzzy Navel is a fun cocktail with an equally fun name. Bright citrusy flavor, light on alcohol, and perfect for drinking at a brunch.

If you’re looking for an easy Drink Recipe for a party or cocktail hour, then this is a great option that you can make with three ingredients. For more simple drinks, try my Moscow Mules or Homemade Sangria.

Sabrina’s Fuzzy Navel Recipe

Don’t let this drink’s name scare you, there’s nothing fuzzy about it. In fact, it’s delicious and smooth, (there’s also nothing belly button related). The fruit cocktail got its name from fuzzy peaches and navel oranges being the two ingredients. It’s a silly, attention-grabbing name for a tasty and iconic cocktail recipe. It’s perfect for the summer or anytime you want something light, fruity, and sweet, since it’s not too alcoholic. The peach schnapps is the only alcohol in the recipe, which is comparatively low in alcohol content.

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Ingredients

▢ 1 orange , cut into slices
▢ 6 ounces peach schnapps
▢ 6 ounces orange juice

Instructions

To two highball glasses add ice, orange slices and peach schnapps.
Pour in the orange juice.
Garnish with orange wedge.
To enjoy squeeze orange wedge into drink and drop wedge in, before stirring with stirrer.

Nutrition

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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