Cricket Ball Aperitif

Ingredients

1. 1/4 cup water
2. 1/4 cup sugar
3. 3/4 cup Lillet Rouge (6 ounces)
4. Bitters
5. 1 bottle (750 ml) chilled demi-sec Champagne
6. 8 lemon twists

1. 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.
2. 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.