We're pairing southern peaches with Japanese shochu. Infusing sliced peaches into a syrup concentrates their heady aromatics. Shochu brings breadth without weight. Prosecco keeps everything from becoming too heavy.
- Add the shochu peach syrup, grapefruit juice, and lime juice to a wine glass and stir to combine. Top with the prosecco. Stir briefly to combine, but not so much that you upset the bubbles. Slip in the peach slices and serve at once.
For the peach syrup: combine 1 cup water, 1 cup sugar, and 2-3 ripe peaches in a small pot over high heat. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes. Remove from the heat and allow to stand for another 15 minutes. Strain, discarding the peaches (or save them for a yummy snack!) and store the syrup in the refrigerator.