August 13, 2019
Issue 09 2019
Horsed

Horsed: Bourbon Rosemary Punch

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. 


You’ll need:

Rosemary-infused Aperol (750 mL)*

1 cup bourbon

2tbsp honey syrup

1 cup grapefruit juice

Dry sparkling wine (750 mL)

Soda water (750 mL)

 

Garnish: 

Grapefruit slices

Rosemary sprigs

 

Method:

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.