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Ruby Rose


1½ cups Firefly Ruby Red Grapefruit

½ cup Rosemary syrup (heat up equal parts sugar and water to a simmer; add in 1-2 sprigs rosemary and let steep for 30 minutes)

1½ cups ginger beer

1½ cups soda water


Combine all ingredients together in a punch bowl and serve over ice. Garnish each with a fresh wedge of grapefruit and a rosemary stem.