- 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
- 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.