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Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened.
Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils.
Add the gin, Aperol, St-Germain, grapefruit juice, lemon juice and orange juice to a large pitcher or punch bowl. Add the lemon-sugar mixture, and let sit for 15 minutes.
Remove the lemon peels, drop in a large ice block, and add the sparkling rosé.
Garnish the pitcher and individual punch cups with orange wheels.