• 30 ml peach nectar
  • 5 ml sugar syrup
  • 10 ml lemon juice
  • Thomas Henry Tonic Water

GLASS: champagne flute | GARNISH: lemon zest, red bow | TECHNIQUE: build in glass

Fill the peach nectar, sugar syrup and lemon juice into the champagne flute and stir gently. Fill up with Thomas Henry Tonic Water and garnish. Cheers!