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Bourbon Rosemary Punch

bourbon rosemary punch / Tim Nusog

The prettiest punches aren’t always the tastiest. Not the case with this party-size bourbon-Aperol number. It’s got everything you want from a large-format cocktail: fresh, seasonal flavors and bright, beautiful garnishes, plus a whole lot of bubbles to make the whole thing feel more festive.


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  • 1 bottle rosemary-infused Aperol (750 mL)*
  • 12 ounces bourbon
  • 6 ounces honey syrup
  • 6 ounces grapefruit juice, freshly squeezed
  • 1 bottle dry sparkling wine (750 mL), to top
  • 1 bottle soda water (750 mL), to top
  • Garnish: 16 grapefruit wheels
  • Garnish: 16 rosemary sprigs


Serves approximately 16.

  1. Combine the rosemary-infused Aperol, bourbon, honey syrup and grapefruit juice in a punch bowl and add large ice cubes.

  2. For each serving, ladle 3 ounces of punch into a punch glass filled with ice cubes.

  3. Top with a splash of sparkling wine and a splash of soda water.

  4. Garnish with a grapefruit wheel and a rosemary sprig.

*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.