Step 1Combine the sugar and water in a small saucepan. Heat to boiling. Cook until the syrup is clear and the sugar is dissolved. Remove the syrup from the heat and stir in the verbena. Let stand and steep 20 to 30 minutes. Strain and chill.
Step 2For each drink, pour 1 ounce Lillet and 2 tablespoons chilled verbena syrup into a 6-ounce Champagne glass and stir. Add the Champagne. Twist the orange peel over the cocktail then drop it into the drink and serve. Save any remaining verbena syrup to mix with sparkling water to taste for a delicious nonalcoholic cooler.