Peach Prosecco cocktail
|2||peach-flavoured tea bags|
|1 cup||boiling water|
|4-8||fresh basil leaves|
|1-2||peaches — thinly sliced|
|1 bottle||Prosecco — or sparkling wine of choice|
Pop the tea bags into water and infuse to make a strong tea.
Place the tea and sugar in a pot and boil to reduce by half and create a simple peach syrup. Allow to cool.
Place 1 Tbsp (15 ml) of the peach syrup at the bottom of each champagne flute.
Add 2 peach slices and 1 basil leaf and top with ice cold Prosecco.
Recipe by Justine Drake.