Peach and basil spritz

Make the saccharum sugar syrup at least 24 hours before you want to serve the cocktail. Combine the flat peaches, sugar and basil. Toss well until the peaches are evenly coated with the sugar then cover and refrigerate for 24 hours, stirring occasionally to encourage extraction

Gently strain through a fine mesh sieve or sieve lined with a muslin cloth, without pressing the fruit too firmly. Use a strainer funnel to transfer into a sterilised bottle. Refrigerate until required (this makes more than you need)

Start the basil-infused peach apéritif at least 1 hour before you want to serve the cocktail. Combine the peach apéritif with the basil in a vacuum bag. Vacuum seal and place in a water bath. Infuse for 1 hour at 45°C to gently extract the fresh basil aroma without cooking the herbs

Strain the peach apéritif through a coffee filter or fine mesh sieve then use a strainer funnel to transfer into a sterilised bottle. Refrigerate until required (this makes more than you need)

Measure 5ml of the peach and basil saccharum into a spritz glass. Add 25ml of the basil-infused peach apéritif and the dry vermouth. Fill with ice cubes, top up with prosecco and stir to combine. Garnish with small slices of peach and serve with Jeremy Lee’s Peaches in vermouth with mint