For Base Syrup:
- Combine citrus in 1-quart container.
- Fill another 1-quart container with ginger, mint, rosemary, sugar, cane sugar, and lavender. Top with hot water and allow to steep for 30 minutes.
- Combine all ingredients into 1 large container and let meld for 30 more minutes.
- Strain through fine chinoise into one container. This will make your base syrup.
This cocktail can be made and served individually or as a punch.
For Cocktail (yields 2 drinks):
Combine first three ingredients in wine glass filled with ice. Give a few stirs, then top with Champagne and garnish with lemon twist.
For Punch (yields 10-12 drinks):
Combine all ingredients in punch bowl with large ice cubes. Give a few stirs and garnish by adding thinly sliced lemon wheels to bowl. Serve in punch glasses or wine glasses.