Instructions:
- Prepare the Spice Syrup: Combine water, sugar, all spices, and orange zest in a medium saucepan. Bring to a gentle boil, stirring until sugar dissolves completely. Reduce heat and simmer gently for 5 minutes.
- Infuse and Cool: Remove from heat. Cover and allow the syrup to steep for at least 1 hour (or chill overnight). Strain the syrup thoroughly using a fine-mesh sieve; discard solids.
- Mix the Base Spirits: In a large, clear punch bowl, combine the strained spice syrup, white rum/vodka, lime juice, and pineapple juice. Stir well.
- Achieve the Hue: Add the Blue Curaçao and adjust colour with a drop or two of gel colouring if needed to achieve an icy green/blue. Stir until consistent, then chill this mixture thoroughly.
- Final Assembly: Just before serving, gently pour the chilled sparkling wine over the back of a large spoon placed just above the surface of the base liquid to help it float slightly.
- Create the Aurora: In a separate small bowl, mix the cranberry/pomegranate juice with the edible luster dust until it shimmers brightly. Very slowly, drizzle this mixture around the edges of the punch bowl, allowing it to sink and swirl slightly, creating the 'ribbons' of light.
- Serve immediately over ice blocks, garnishing with star fruit slices if desired.