Preparation

• The day before, combine the cachaca, strawberries and lavender buds in a pitcher, cover and let sit at room temperature 24 hours, then strain and store in an airtight container.

• Meanwhile, fill a silicone Bundt pan or 1-quart container with 1 cup mixed berries and water, cover and freeze overnight.

• In a large punch bowl, combine the infused cachaca, St. Germain and pineapple and lime juices. Gently pour in the cava and add the ice block just before serving. Garnish glasses with the remaining mixed berries.