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For the Rosemary-Infused Aperol:
1 bottle Aperol
3 long sprigs fresh rosemary
For the honey syrup:
8 ounces warm water
8 ounces honey
For the punch:
18 ounces rosemary-infused Aperol
9 ounces bourbon such as Four Roses Yellow Label
6 ounces honey syrup
24 ounces sparkling wine
24 ounces seltzer
Garnish: grapefruit slices and additional rosemary sprigs
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