Step 1In a large, sturdy bowl, vigorously muddle together the lemon peels and superfine sugar with a pestle until the peels release their oil and the sugar becomes moist and fragrant.
Step 2Pour in the lemon juice and stir until the sugar is completely dissolved. Stir in the pomegranate syrup, bitters and bourbon. Add cubed ice to chill the mixture, and stir until the mixture is cold.
Step 3Strain the mixture into a punch bowl over the ice and top with Champagne. Serve immediately.