Aperol Manhattans Recipes

BIG-BATCH APEROL MANHATTAN

Steps:

• 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.

APEROL MANHATTANS

Steps:

• Combine the bourbon, 1 cup cold water, the vermouth, Aperol and cherry syrup in a resealable plastic container. Freeze at least 1 hour.
• Pour into glasses and add the cherries. Garnish with the orange slices.

THE LITTLE ITALY (MANHATTAN WITH APEROL)

Steps:

• Stir together the bourbon, sweet vermouth and Aperol. Pour into 4 rocks glasses filled with ice. Garnish with a maraschino cherry.

PERFECT MANHATTAN

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the bourbon, both vermouths, and the dash of bitters. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with the cherry or orange twist and serve.
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