Outback Steakhouse has one drink that people order by name: the Wallaby Darned. It’s a frozen peach slush with vodka, peach schnapps and sparkling wine, served tall. It’s been on Outback menus for years, and it has a reputation for being dangerously easy to drink.
What Outback Serves
The Wallaby Darned is Outback’s signature frozen peach drink. The three alcoholic ingredients people consistently cite are vodka, peach schnapps and sparkling wine. Copycat sources disagree on whether it’s champagne or prosecco. Top Secret Recipes’ version adds peach nectar as a “secret mixer”; CopyKat’s version uses frozen peaches, schnapps, vodka and prosecco.
Outback doesn’t publish its recipe, and we couldn’t confirm a current national price because Outback’s drink prices vary by market. The spec below is our own balanced version.
Why Copycats Go Wrong
The most common mistake is putting the sparkling wine in the blender. Blending knocks the carbonation out almost immediately, so you end up with a flat peach slush and a drink that’s missing its finish. Pour the bubbly on top at the end instead.
The second mistake is too much ice. Ice dilutes the peach flavor and makes the texture crunchy. Frozen peaches should do most of the work. They’re both the fruit and the ice, and they give you a thick, smooth texture. Half a cup of ice is plenty.
The third is skipping peach nectar. Frozen peaches have a mild flavor, and peach schnapps is sweet but tastes a bit artificial. An ounce of peach nectar fills the gap and gives the drink its rounded, ripe-peach flavor.
The Technique
Put the liquids in the blender first so the blades catch, then add the frozen peaches and ice. Blend until thick and smooth, about 20–30 seconds. If the blender stalls, add another splash of nectar rather than water.
Pour into a chilled tall glass, leaving room at the top. Slowly add the cold prosecco and give one gentle stir. The bubbles stay near the surface and streak into the slush, so the first sips are light and fizzy.
Batching for a Group
Frozen drinks don’t do well in big batches, since blending large volumes warms them and thins the texture. The better approach for a group:
- Pre-mix the vodka, schnapps and nectar in a jar (1 part vodka : 1 part schnapps : 1 part nectar).
- Keep frozen peaches in the freezer and a bottle of prosecco on ice.
- Blend two drinks at a time: 2 cups peaches, 6 oz of the pre-mix, 1 cup ice. Top each glass with 2 oz prosecco.
The Mocktail Version
The mocktail keeps everything that makes the drink good: frozen peaches, peach nectar and bubbles. Double the nectar to replace the schnapps, add a squeeze of lemon to keep it from getting too sweet, and top with NA sparkling wine or, for a different spin, ginger ale. The ginger version has more bite and is a fun drink of its own.
Serving
Serve it with a Bloomin’ Onion or a grilled steak on a hot day. It’s a dessert-adjacent drink, so it also works as dessert.
Quick Fixes
- Not peachy enough? Add more nectar or a few extra frozen peaches. Don’t add more schnapps.
- Too thick to drink through a straw? Add a splash of nectar and pulse.
- Too sweet? Squeeze in ¼ oz lemon juice. It brightens the peach and balances the schnapps.
- Flat finish? Your prosecco wasn’t cold enough or you stirred too much. One gentle stir only.
Enjoy responsibly — must be 21+.
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