Combine all ingredients except for Champagne ahead of time and chill in refrigerator.
Pour into a flute and top with the Champagne.
Garnish with a lemon twirl or scrape of nutmeg.
Coat 1000 grams of halved, de-stemmed strawberries with 1000 grams of white sugar in a vodka-rinsed cambro. Cover with lid and refrigerate overnight.
The next day, dissolve the strawberry sugar in a liter of spiced water. To prepare liter of spiced water, bring 4 ground allspice berries, 20 grams of mace and 3 cinnamon sticks to a boil, then add 4 black tea bags, take it off the heat and let cool. Strain the strawberry syrup through a chinois.