Infuse: Tip the contents of your bonbon cocktail infusion mix into a heat proof vessel (bowl / jug / jar). Add 400ml of boiling water + 1 tablespoon of sugar (more or less according to your personal taste). Give it a careful stir then let it soak for up to 24 hours. Let it cool before covering and refrigerating while it infuses.

Strain: Once your cocktail infusion has soaked for your desired time, pour the mix through a seive, catching the liquid in a jug. Give the fruit solids a light press with the back of a spoon to get all of the liquid out. You can keep this syrup in the fridge for up to two months, just make sure that you've strained out all of the solids.

Make your cocktail: Decorate the rim of your glass by running a lemon or lime wedge around it, then rolling the rim of your glass in your sparkling rim sugar. Add a nip of gin if you want to, then then top with the sparkling wine of your choice. Top it off with a dash of your cocktail infusion mix - about 50ml. Pour this in slowly as it may overflow if you go too quick! To make a non-alcoholic version, simply replace the sparkling wine with your favourite soda.

Which bubbles should you use? You can use whatever your favourite bubbles are but here's a few combos we like:
Berry Bomb + Sparkling Rosē or Brut
Christmosa + Prosecco or Sparkling Sauvignon Blanc
Sugar Plum Fairy + Sparkling Brut or Prosecco