Gather the ingredients.

Wash and remove the stems of about 1 ½ cups of strawberries. Cut into two or three large slices per berry.

Add the berries to a wide-mouthed infusion jar and fill with vodka. If you like, add 2 tablespoons simple syrup. Shake well and store in a cool, dark place.

Give the infusion a good shake once or twice a day. Do a taste test after five days and continue the infusion until it reaches your ideal flavor (it may take up to 14 days).

Once done, strain out the strawberries and bottle with a tight-sealing lid (the original vodka bottle works great).

Gather the ingredients.

In a saucepan, add equal parts sugar and water (1 cup each is a good batch, though you can make more—increase the basil accordingly).

Bring to a boil while stirring to dissolve the sugar.

Add about ½ cup rinsed basil leaves , cover, and simmer for about 15 minutes.

Remove from the heat, keep covered, and allow it to infuse and cool (about an hour). Once cool, strain out the basil and bottle in a glass jar or bottle with a tight seal. The basil syrup should be stored in the refrigerator and will be good for about three weeks.

Gather the ingredients.

Pour the vodka, pear nectar, lemon juice, and basil syrup into a wine glass filled with ice.

Stir well .

Top with sparkling wine.

Garnish with a basil leaf and strawberry or your choice of seasonal fruits. Serve and enjoy.