Instructions: In a small bowl or deep saucer, soak the sugar cubes in brandy. Sprinkle a few drops of Angostura bitters over. Put 1 cube in each of 2 chilled champagne flutes, reserving the remainder for seconds!

Add the Borage to the peach juice or peach and orange juice, reserving a few sprigs and flowers to decorate. Stir and chill for 30 minutes.

Remove the Borage from the juice and pour two thirds of the juice into flutes; chill the rest for refills.

Top off the glasses with champagne and chill the rest. Decorate with Borage and Lemon Balm. Sip as soon as possible.

Preparation Time:10 minutes

Chilling Time:30 minutes

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