A sliver of peach and a strawberry on a cocktail stick makes for an elegant swizzle stick to dress this up.
3 white peaches, quartered and stoned
20g caster sugar
1 bottle rosé prosecco, chilled
- Gently cook the peaches and sugar in a small, covered saucepan for 5-10 minutes until soft, then press through a fine-mesh sieve, leave to cool, then chill.
- Spoon 2 tbsp purée into each cocktail glass and fill with pink fizz.
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Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.