In a pot, combine the brown sugar and dry white wine with ½ cup of water and cook over medium heat, bring to a simmer and stir until the sugar is dissolved. Dice 6 strawberries and add them to the syrup along with the vanilla bean. Transfer the syrup into a heatproof bowl and add the sprig of lemon verbena. Let cool and refrigerate for at least an hour. Strain the syrup through a fine sieve set over a bowl.
In a pitcher, combine the syrup and the Cava. Serve in a highball glass over ice and garnish with strawberries and a lemon verbena sprig.
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