A half hour before serving, remove the rosemary leaves off each sprig, leaving just the tops for visual effect. Set aside the sprigs to decorate the cocktail before serving.
Place the removed leaves of rosemary in a shallow bowl with the peach slices. Pour 3oz of Prosecco to cover and let the mixture infuse for a half hour in the fridge.
When you are ready to serve, arrange the infused peach slices at the bottom of each large wine glass. Add one handful of crushed ice in each glass.
Strain the rosemary infused Prosecco and pour over the peaches and ice until the glasses are half full, topping up with more chilled Prosecco as needed.
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