- 1/2 cup bourbon
- 1/2 cup sugar
- 1 1/2 ounces fresh lemon juice
- 2 skewers of fresh strawberries, raspberies and blueberries
In a small saucepan, simmer bourbon and sugar, stirring, until the sugar dissolves, about 5 minutes; let cool. In a cocktail shaker filled with ice, add lemon juice and the bourbon syrup; shake well. Strain into 2 flutes. Top with champagne and garnish each with a skewer of fresh strawberries, raspberries and blueberries.