• 1/4 cup sugar
  • 1/4 cup water
  • 12 fresh strawberries
  • 3 ounces Pernod
  • 1 (750 ml) bottle dry sparkling wine, chilled


  1. Combine the sugar and water in a small saucepan over medium. Bring to a boil, stirring until the sugar dissolves, and cook 1 minute. Remove from the heat, cool to room temperature then chill the syrup at least 1 hour.
  2. Hull and slice 6 of the strawberries and transfer to a bowl. Add the sugar syrup and Pernod, stir well and chill for at least 1 hour or up to 4 hours.
  3. Evenly divide the sliced strawberries and liquid among 6 champagne flutes. Top off each glass with sparkling wine. Garnish each glass with the remaining whole strawberries and serve.