Rosemary, Baby! (PUNCH BOWL)
The rosemary cocktail doesn’t come any more Hallowe’eny than this – a little sweet, a little bitter, with just enough herbal and citrus flavor to balance it out. Oh, and it’s blood red. Good for individual cocktails or a party punch!
Servings: 12
Ingredients
For the Rosemary-Infused Aperol:
- 1 bottle Aperol
- 3 long sprigs fresh rosemary
For the honey syrup:
- 1 cup 8 ounces warm water
- 1 cup 8 ounces honey
For the punch:
- 2 1/4 cups 18 ounces rosemary-infused Aperol
- 1 cup 9 ounces bourbon such as Four Roses Yellow Label
- 3/4 cup 6 ounces honey syrup
- 3 cups 24 ounces sparkling wine
- 3 cups 24 ounces club soda
- Garnish: grapefruit slices and additional rosemary sprigs
Instructions
- Place 3 long sprigs of fresh rosemary in a bottle of Aperol. Let sit for 3 hours at room temperature, strain.
- Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.
- Mix rosemary-infused Aperol, bourbon, and honey syrup in a punch bowl. Top with sparkling wine and seltzer. Garnish with grapefruit slices and rosemary sprigs and serve with ice.
Notes
This is not the place for top-of-the-line, incredibly expensive bourbon. Prime Meats uses Four Roses Yellow Label, though feel free to ask your liquor store for their recommendation.
Same goes for the sparkling wine. A decent Prosecco would be perfect.
The punch recipe will leave you with extra rosemary-infused Aperol and honey syrup, so you'll be ready for that second batch.
This drink is not just a rosemary cocktail: a little grapefruit soda like San Pellegrino's Pompelmo would also work in the punch.
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