Raspberry Basil Bourbon Spritzers

1. In a small skillet or saucepan, heat raspberries, chopped basil, and sugar together over medium heat. Stir until sugar has dissolved and berries have released their juices, about 5 minutes.

2. Combine raspberry mixture, bourbon, lime juice, and ice in a cocktail shaker or glass measuring cup and shake/stir to combine and chill the liquid. Strain out berry clumps (using either a mesh strainer or the built-in strainer on a cocktail shaker) and divide bourbon mixture evenly between champagne glasses.

3. Top each glass off with about ¼ cup of champagne. Pour champagne slowly so drink doesn’t bubble over.

4. Top each drink with a sprig of fresh basil and a fresh raspberry and serve immediately.

Note: I like to make this drink by stirring ingredients together in a glass measuring cup, rather than using a cocktail shaker. I find the built-in strainer on cocktail shakers doesn’t handle this many mashed-up berries very well (they get stuck easily, and then your drink is stuck too!), so I prefer to mix everything together and then strain the bourbon mixture through a mesh strainer. It goes a little faster and is a lot less frustrating!