BOURBON ROSEMARY PUNCH
Now, in the spirit of the ‘Work’ issue, we know you need something to celebrate limping your way through to the end of a hard week. Share with your equally browbeaten, exhausted peers.
Rosemary-infused Aperol (750 mL)*
1 cup bourbon
2tbsp honey syrup
1 cup grapefruit juice
Dry sparkling wine (750 mL)
Soda water (750 mL)
Combine the first four ingredients in a punch bowl and add large ice cubes.
Top with the sparkling wine and soda water.
Garnish with grapefruit wheels and rosemary sprigs
*Rosemary-infused Aperol: Place 4 sprigs of rosemary in a 750 mL bottle of Aperol and let sit for 6 hours at room temperature, then strain out herbs.