Ingredients

• 8 ounces Simple Syrup, recipe follows
• 6 ounces gin
• 2 ounces dry vermouth
• 2 ounces lemon juice
• 8 ounces champagne
• 4 lemon twists
• 1 cup sugar

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Instructions

1. Combine the Simple Syrup, gin, vermouth and lemon juice in a shaker with ice. Shake and strain into 4 champagne flutes. Top each glass with some champagne and serve with a lemon twist.
2. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.