Start by preparing the strawberry syrup; combine the caster sugar and water in a small saucepan and heat over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for a few minutes to thicken, then remove from the heat and allow to cool a little.
Mash the strawberries in a separate bowl then add them to the sugar syrup. Stir the mixture and leave to cool to one side. Strain the syrup into a clean, sterilised jar. Seal well and chill until you want to serve the cocktails.
If making the peach purée from tinned peaches, just place 30g in a food processor for one minute until smooth.
When you are ready to serve them divide the peach schnapps and purée evenly between two champagne flutes. Top up each flute with 125ml of champagne, pouring slowly and steadily. Pour 25ml of the strawberry purée into the base of two champagne flutes.
Top up each flute with 125ml of champagne, pouring slowly and steadily. Pour the remaining champagne into two flutes. Serve immediately.
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