The Little Italy Manhattan With Aperol 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.

MICHAEL'S ITALIAN MANHATTAN

Steps:

• Divide ice cubes between 4 tumblers. Garnish each glass with 1 orange slice and 2 maraschino cherries.
• In a pitcher, blend the bourbon, vermouth and bitters and pour into tumblers.

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.

LITTLE ITALY

Steps:

• In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and rain into a chilled coupe glass. Garnish with the cherries.