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 each glass with a splash of sparkling wine and a splash of soda water.
Garnish with 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.
(original recipe from liquor.com)
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