Cricket Ball Aperitif

1. 1

   In a small saucepan, combine the water with the sugar; bring to a simmer over moderately low heat.

2. 2

   Cook, stirring until the sugar dissolves; let cool.

3. 3

   In a pitcher, combine the Lillet with the syrup and 8 dashes of bitters.

4. 4

   Refrigerate until chilled.

5. 5

   Pour the mixture into 8 Champagne flutes and fill with Champagne.

6. 6

   Garnish with the lemon twists.

No additional tips available.