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Garnish: 16 grapefruit wheels and 16 rosemary sprigs
Combine the rosemary-infused Aperol, bourbon, honey syrup and grapefruit juice in a punch bowl and add large ice cubes.
For each serving, ladle 3 ounces of punch into a punch glass filled with ice cubes.
Top with a splash of sparkling wine and a splash of soda water.
Garnish with a grapefruit wheel and a rosemary sprig.