Cricket Ball Aperitif

Serves 6-8

Cricket Ball Aperitif

By Camille Styles


  • 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. 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.

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