Big-Batch Aperol Manhattan

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.
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  • Level: Easy
  • Total: 4 hr 10 min (includes chilling)
  • Active: 10 min
  • Yield: 56 servings
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5 cups maraschino cherries, for garnish

140 ounces (17 1/2 cups) bourbon or rye

42 ounces (5 1/4 cups) sweet vermouth 

28 ounces (3 1/2 cups) Aperol


Special equipment:
a 6-cup bundt pan and a 3-gallon punch bowl
  1. 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.
  2.  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. 
  3. 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.