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.