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Brunch in a flute

Ingredients

• 2 oz peach purée or nectar
• ½ oz fresh lemon juice
• 4 oz non-alcoholic sparkling wine or sparkling white grape juice
• 1 × 10mg Last Call
• Peach slice, to garnish

Method

1. Spoon the peach purée into a chilled champagne flute.
2. Add the lemon juice and mix in the **10mg Last Call**.
3. Slowly top with the sparkling wine and stir gently.
4. Garnish with a thin peach slice.

Tip: Frozen peaches blended with a splash of water make an easy purée.