- 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!