Pour bourbon, lemon juice and sugar syrup into shaker with ice, shake, then strain into serving glass. Top with champagne.

Glass 140ml champagne flute

Garnish lemon twist

*for sugar syrup combine 1 cup (220ml) sugar and 1 cup (250ml) water in small saucepan , stir over low heat until sugar dissolves. Bring to a boil, then reduce heat and simmer, uncovered, without stirring, 5 minutes, remove from heat, cool.
Store in an airtight container in the refrigerator for up to 2 months.