Fizzy Strawberry Pisco Punch Recipe

• 1 cup (240ml) water
• 1 cup (195g) sugar
• 1/2 cup quartered strawberries (about 5 to 6 small berries; 65g)
• 7 sprigs fresh thyme
• 4 ounces (120ml) Strawberry-Thyme Syrup
• 6 ounces (180ml) pisco (such as Barsol)
• 6 ounces (180ml) Bonal
• 6 ounces (180ml) fresh juice from 4 lemons
• 1 (750ml) bottle dry sparkling wine, chilled

1. Add water, sugar, strawberries, and thyme to a small saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 30 minutes, stirring occasionally. Strain through a fine-mesh strainer to remove solids. Let cool before using. Syrup can be refrigerated up to 1 week.
2. Combine Strawberry-Thyme Syrup, pisco, Bonal, and lemon in a small lidded pitcher or quart-size Mason jar. (You will have 22 ounces of the punch mix.) Stir to combine. At this point, mix can be used immediately or covered and refrigerated up to 10 hours. Extra Strawberry-Thyme Syrup can be served with seltzer for a nonalcoholic drink.
3. Fill each Collins glass with ice. Add 3 ounces sparkling wine and 2 3/4 ounces punch mix to each glass and stir gently. Serve immediately.

water, sugar, quartered strawberries, thyme, strawberrythyme syrup, pisco, sparkling wine

Taken from www.seriouseats.com/recipes/2016/07/strawberry-pisco-thyme-punch-party-cocktail-recipe.html (may not work)