How to Make It
In a saucepan, simmer the grenadine, hops and salt over moderate heat for 8 minutes. Let cool to room temperature, about 1 hour. Transfer to a jar and let steep in the refrigerator for 2 days. Strain into a jar and add the rose water; pinch the orange twists over the hopped grenadine and discard them. Stir, then refrigerate until ready to use.
In a punch bowl, combine 8 1/2 ounces of the hopped grenadine with the Aperol, rye and lemon juice and stir well. Refrigerate until chilled, about 2 hours. Fill the bowl with ice, stir in the sparkling wine and ladle into chilled, ice-filled rocks glasses.