Rosemary, Baby! from Prime Meats Recipe

Lauren Sloss
Rosemary, Baby! from Prime Meats Recipe

[Photograph: Alice Gao]

The Rosemary, Baby! is a brand-new creation from Damon Boelte of Prime Meats in Brooklyn; he describes it as a cross between a Brown Derby and an Aperol Spritz. In addition to being gorgeous, this punch has a delicate, fresh flavor: the sweetness from bourbon, honey, and sparkling wine is well-balanced by tart, fresh grapefruit and rosemary-laced Aperol.

Get more punch recipes from Prime Meats and other NYC bars here »

  • Yield:Serves 12, plus extra rosemary infused Aperol and honey syrup
  • Active time: 10 minutes
  • Total time:3 hours 10 minutes
  • Rated: 5

Ingredients

  • 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

Directions

  1. 1.

    Place 3 long sprigs of fresh rosemary in a bottle of Aperol. Let sit for 3 hours at room temperature, strain.

  2. 2.

    Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.

  3. 3.

    Mix rosemary-infused Aperol, bourbon, and honey syrup in a punch bowl. Top with sparkling wine and seltzer. Garnish with grapefruit slices and rosemary sprigs and serve with ice.

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