To make fresh peach puree, add the chopped peaches to a blender or food processor with a splash of water (about 2 tablespoons) and pulse until smooth.

Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for other cocktails.

In a tall pitcher, add in ½ cup of the peach puree, sliced peach, rum, ¼ cup simple syrup, orange blossom water, and white wine. Use a long handle to stir everything together and allow to sit in the refrigerator for at least 4 hours.

When ready to serve, pour into glasses and top with either sparkling wine or sparkling water (I used La Croix sparkling water) and garnish with edible flowers, if using.

To a blender or food processor, add frozen strawberries and about 2 tablespoons of water and blend until smooth. Pour into airtight container until ready to use.

Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for up to 1 month.

In a tall pitcher, add in ½ cup of the strawberry puree, ¼ cup of simple syrup, fresh strawberries, plum, white rum, rose water, and rosé wine. Use a tall handle to stir everything together and allow to sit in the refrigerator for at least 4 hours so flavors can blend.

When ready to serve, pour into glasses and top with either sparkling water or sparkling wine and edible flowers.