Add the gin, peach purée, elderflower liqueur, fresh lemon juice, and simple syrup into a cocktail shaker. Fill the shaker with the ice cubes and secure the lid.

2. Shake vigorously for about 10–12 seconds until the shaker feels cold to the touch and the mixture is well chilled and slightly frothy.

3. Double-strain the shaken mixture through a fine mesh strainer into a chilled flute glass, leaving any large ice shards behind.

Finish and serve

4. Slowly top the strained cocktail base with the chilled Prosecco (about 3 oz). Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and create a layered look.

5. Give the drink a gentle half-turn with a bar spoon (1–2 rotations) to integrate the sparkling wine with the base without flattening it.

6. Garnish with a fresh peach slice or a thin lemon twist perched on the rim and optionally add a mint sprig. Serve immediately.

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