Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Big-Batch Aperol Manhattan
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- Level: Easy
- Total: 4 hr 10 min (includes chilling)
- Active: 10 min
- Yield: 56 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 242
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Decked out with a ring of cherry ice, this take on the classic cocktail gets a Mediterranean twist in the form of the Italian aperitif Aperol.
- Level: Easy
- Total: 4 hr 10 min (includes chilling)
- Active: 10 min
- Yield: 56 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 242
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
Special equipment:
a 6-cup bundt pan and a 3-gallon punch bowl- Pour 2 cups cold water in a 6-cup bundt pan. Scatter 1 cup of the cherries in the water. Freeze for 2 hours, making sure the pan is level. Add 2 more cups cold water and 1 cup cherries to the pan and freeze until solid, about 2 hours more.
- When you are ready to serve, place the bundt pan on a baking sheet open-side up. Run cool water over the top of the pan until you hear the ice cube release onto the baking sheet. Gently transfer to a 3-gallon punch bowl.
- Add the bourbon, sweet vermouth and Aperol to the punch bowl. Stir to combine. Add ice to rocks glasses, ladle in the cocktail and garnish each with a maraschino cherry.
