Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 1/2 cup gin (preferably English dry gin)
• 3 tablespoons fresh lemon juice
• 1 (750-ml) bottle well-chilled Champagne
• Garnish: julienned lemon zest

Instructions

1. Heat sugar and water in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Cool.
2. Combine syrup with gin and lemon juice. Chill until cold.
3. Add 2 tablespoons gin mixture to each Champagne flute. Slowly top off with Champagne.