Gelatine soaked in 600 ml cold water for 5 minutes. In a saucepan pour 400 ml cold water, pour the sugar and cut into julienne of lemon peel. Boil until the sugar is melted. Allow to cool slightly and strain of sheet. Add the melted gelatin. Mix the syrup, champagne and liqueur. The mixture is poured into glasses of high chairs. Place in a refrigerator to gelatinize.