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- 2 oz. peach or apricot nectar, chilled
- 5 to 8 oz. sparkling apple or pear juice, chilled
- Sparkling water, to taste
(Alcohol options: Champagne, prosecco, or sparkling wine)
Pour an ounce of peach or apricot nectar into each champagne flute, then top with sparkling juice and water, as desired.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Marian Cooper Cairns