Combine water and sugar in a saucepan. Heat over medium heat. Bring to a boil. Stir to dissolve the sugar. Add cranberries and simmer 10 minutes - or until the cranberries pop. Remove from heat, cool and strain. [Yields 1 1/4 cups. Keeps 3 weeks in the refrigerator.]
In a cocktail shaker filled with ice, combine gin, lemon juice and cranberry syrup. Shake and strain into a champagne flute. Top with champagne. Garnish with a lemon twist and two sugared cranberries.
This recipe makes one cocktail. If you are serving guests, you can scale up the gin, lemon and cranberry syrup mixture in advance. Just pre-mix it and throw it in the fridge. Top with cold champagne just before serving.No need to open the fancy champagne when you are using it in a cocktail. Save the expensive stuff for appreciating on its own!