Is Aperol ever really optional? It’s a bit like tying your shoe laces. You could leave them untied, but that would be dumb.
Still, the virgin version of this punch is plenty passable (though less red).
Either way, the key is the bittersweet grapefruit-basil syrup. Don’t skip it.
Aperol, being the training wheels of Campari (less bitter), is the perfect herbal foil for the syrup.
Hopefully you too have an excellent brother (or friend or kitchen elf) who will hand-squeeze a half dozen grapefruits for you when the juicer breaks and party guests are coming in T-10 minutes. If not, being a little bit lazy and using a commercial grapefruit juice is forgivable. 
And if party season is over for you and you’re not the type to throw a party because you’re sad party season is over, then make this cocktail for yourself by squeezing just one grapefruit instead of many. The grapefruit-basil syrup will keep in the fridge for the next time you want this cocktail (aka tomorrow).
I made this for my family’s Star Wars-themed Christmas party, but I don’t need an excuse to spike my grapefruit juice with Aperol.
If you do, here’s one: It’s Saturday and it’s cold and sad outside; however, you’re inside where it’s warm, which in itself calls for celebration…and punch.
Jawa Juice (Grapefruit-Basil and Frozen Cherry Punch Cocktail with Aperol)
1 cup Aperol, optional
1 cup grapefruit-basil syrup (recipe below)
3 cups freshly squeezed grapefruit juice (from about 6 grapefruits)
1 bottle (720mL) sparkling water (San Pellegrino, Perrier, club soda, etc.)
2 cups frozen cherries
Combine all ingredients in a punch bowl. Stir. Taste and adjust as necessary (more syrup and/or Aperol for sweetness, more juice for sour, more water and/or juice if it’s too strong).
Grapefruit-Basil Syrup:
4 cups water
2 cups sugar
9 (4-inch by 1-inch) strips grapefruit zest
4 cups packed fresh basil leaves and chopped stems
Bring the sugar, water and grapefruit zest to a boil in a medium saucepan. Stir to dissolve the sugar. Add the basil leaves and stir to coat. Transfer to an airtight container or jar and place in the fridge overnight. The next day, strain the syrup, pressing the leaves to get out as syrup as possible. Discard basil. Store syrup in the fridge for up to a month.
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