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champagne bourbon cooler cocktail with strawberry and basil garnish

Champagne Bourbon Cooler

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
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.
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Course Drinks
Cuisine Bourbon Cocktail
Servings 1


  • 1.5 oz rye or bourbon
  • 3 oz lemonade
  • ¾ oz strawberry infused champagne simple**
  • 16 drops strawberry sassafras bitters
  • 1/2 barspoon hibiscus simple for color (optional)
  • 2 oz or to top dry champagne
  • Garnish: basil and strawberries


  • 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.
Keyword bourbon, champagne, hibiscus, lemonade, strawberry
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