Cricket Ball Aperitif

• 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

1. In a small saucepan, combine the water with the sugar; bring to a simmer over moderately low heat.
2. Cook, stirring until the sugar dissolves; let cool.
3. In a pitcher, combine the Lillet with the syrup and 8 dashes of bitters.
4. Refrigerate until chilled.
5. Pour the mixture into 8 Champagne flutes and fill with Champagne.
6. Garnish with the lemon twists.

water, sugar, lillet rouge, bitters, lemon twists

Taken from www.foodandwine.com/recipes/cricket-ball-aperitif (may not work)