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