Add the strawberry shrub and crème de cacao to a chilled Champagne flute.
Slowly pour in the Champagne and garnish with a woodland strawberry or a tiny regular strawberry.
10 oz Water
4 oz White vinegar
12 oz Sugar
8 to 12 Strawberries, hulled and halved
PREPARATION: Add all the ingredients to a saucepan and heat over medium heat until the sugar dissolves completely. Remove from the heat and let cool to room temperature. Mash the strawberries with a muddler or fork. Strain, and refrigerate (preferably overnight) before using.