La Principessa: recipe & instructions
1 cocktail
- 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 peach nectar, sugar syrup and lemon juice into a champagne flute and stir gently. Top it up with Thomas Henry Tonic Water and garnish. Cheers!