Class up your cooler with a dry champagne and strawberry-infused champagne simple to make a lovely afternoon’s Champagne Bourbon Cooler. Add a little hibiscus tea or syrup to get a more vibrant color, but the taste with the basil garnish is incredible. I didn’t think champagne and basil were compatible. I was wrong, they are lovely together.
Combine bourbon, lemonade, simple, bitters, and hibiscus syrup (if using) in a mixing glass. Add ice and shake briefly. Strain into a rocks glass and top with dry champagne. Add basil leaves and a strawberry rose or slices for garnish.
**Strawberry-infused Champagne Simple
1 cup flat champagne
1 cup sugar
1 cup chopped strawberries
Combine champagne and sugar in a jar and shake until all the sugar is dissolved. Add in the strawberries and let infuse in the fridge for at least 2 days. Once the scent of strawberries wafts up to your nose as soon as you open it, strain out the berries and store in a clean jar with a splash of vodka. Will keep for a few weeks in the fridge.