Peach and passion fruit bellini

Method

1. Chill 10 tall champagne flutes in the fridge ahead of making the cocktail. Pour the peach purée, fruit juices and schnapps, if using, into a large jug with a few ice cubes and stir. Strain and divide among the chilled flutes, then top with the prosecco. Slot a slice of peach onto the rim of each glass to garnish.