While planning his restaurant, the Red Cat, Jimmy Bradley searched for the perfect shade of red for his walls and dinnerware. He found it on a cricket ball. Lillet Rouge, a French aperitif, lends this drink a similar color.
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1/4 cup water
1/4 cup sugar
3/4 cup Lillet Rouge (6 ounces)
1 bottle (750 ml) chilled demi-sec Champagne
8 lemon twists
How to Make It
In a small saucepan, combine the water with the sugar; bring to a simmer over moderately low heat. Cook, stirring until the sugar dissolves; let cool.
In a pitcher, combine the Lillet with the syrup and 8 dashes of bitters. Refrigerate until chilled. Pour the mixture into 8 Champagne flutes and fill with Champagne. Garnish with the lemon twists.
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