Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger.
Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
Place all of the spices, zest and vanilla bean segment into a sachet made from a double thickness of standard cheesecloth. Tie it off with kitchen twine.
Spiced Syrup
In a small sauce pan, heat 4 cups of either the apple or white grape juice over medium-high heat until just beginning to boil. Place the sachet into the juice, reduce the heat to medium-low and simmer until reduced by about half (20-30 minutes). Remove from heat and allow to cool for 15 minutes. Remove the sachet, squeezing all the juice from the bundle. Pour the syrup through a fine mesh sieve into a clean glass container. Allow to completely cool. Cover and refrigerate until ready to use. The syrup will become thicker as it cools.
Serve
To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.
