How to Make It
Prepare Simple Syrup. Remove from heat; stir in lemon peel strips and large fresh basil leaves. Cover and steep 30 minutes. Pour mixture through a fine mesh strainer into a bowl; discard solids. Cool to room temperature, 1 hour. Pour cooled syrup into a 2- to 3-qt. pitcher. Stir in bottle chilled Champagne or dry sparkling wine. Fill 6 stemless wineglasses with ice. Pour cocktail evenly into glasses; garnish with basil leaves and lemon peel twists.
For a mocktail, substitute Champagne or dry sparkling wine with 1 liter of lemon-flavored seltzer water.