Mix together the sugar and whiskey in a jug, along with a little of the wine as needed to help the sugar dissolve.

Thinly slice the apple and peaches and roughly chop the mint. Put all in the jug and top up with the remaining wine. Chill until needed, ideally at least an hour or two or overnight.

When ready to serve, spoon some of the fruit into each glass, top up with the wine blend to around ¾ full then top up with soda water/sparkling water.

Notes: The wine is really personal taste. I used a moscato as it's fruity and slightly sweeter. A voignier also has fruity edge that but is less sweet. Traditionally it would be white rioja, much drier but with a well-rounded flavor. Choose as you prefer and you may want to adjust sugar accordingly.

You can also add more whiskey, if you prefer stronger, and use a little apple juice for a more apple-flavored version.