Joette, Connie's recipe for Wallabydarn

sounds remarkably close to the Bellinis served by the Macaroni
Grill. Here is their recipe - try it & see how close it is to
the Outback drink you are looking for. I have never been to
Outback, so I can't judge.

Macaroni Grill's Bellini

1 oz (2 T.) peach schnapps
1 oz (2 T.) rum
6 oz (3/4 C) white wine
6 oz (3/4 C) champagne
8 oz (1 C) peach nectar or peach juice (see notes)
2 tsp powdered sugar
2 C crushed ice
2 oz (4 T.) blueberry or raspberry infused vodka (optional)

Place the schnapps, rum, white wine, 3/4 C water, champagne,
peach nectar & powdered sugar in a heavy duty blender & pulse
to mix. Add 2 C crushed ice & process until finely ground (DO
NOT add more ice, mixture will be more liquid than frozen at
this point). Pour into shallow plastic or stainless steel
container. Place in the freezer for 2 to 3 hours, stirring
once every hour. Serve with optional infused vodka swirled
in. Yield: 4 servings

Notes: Select pure peach juice, not a blend. To infuse vodka:
Pour 1/2 C vodka over 1/4 C frozen blueberries or raspberries,
let rest at room temperature 2 to 3 hrs, then drain vodka &
use, discarding fruit.

Macaroni Grill makes Bellinis in an old-fashioned frozen drink
machine. But you can use a blender & crushed ice.

Good luck on your experimentation.