Recipes Cricket Ball Aperitif Be the first to rate & review! 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.Plus: Ultimate Cocktail Guide By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on June 29, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 1/4 cup water 1/4 cup sugar 3/4 cup Lillet Rouge (6 ounces) Bitters 1 bottle (750 ml) chilled demi-sec Champagne 8 lemon twists Directions 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. Rate it Print