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Cranberry Aperol Fizz for Thanksgiving | AKA The Iron Bowl Cocktail

  • Writer: Allie
    Allie
  • Nov 16, 2017
  • 2 min read


Bitter cocktails are becoming "a thing" lately, and I, for one, have been loving the trend. This is an easy and festive introduction into aperitifs and it makes a great welcome or house cocktail that's easy to keep on a bar cart for the holidays!

I actually hadn't tried Aperol before purchasing this bottle for a client's signature cocktail tasting (yes, that's a thing I do). Before I whipped up the cocktail that called for it, I decided to give the ol' Aperol spritz a try. It was love at first... taste. As a tonic lover (and a prosecco lover), it wasn't hard to win me over with this refreshing yet perfectly bitter, not to mention super-easy-to-throw-together classic that's since become one of my favorites.

I brought the remainder of the bottle home from the tasting, along with some other remnants, including a bag of lemons and a bottle of Cocchi vermouth, which is my go-to for deglazing any and every pan while cooking, splashing into a frittata for brunch, or mixing up a dry, dirty martini.

I'm named this one the Iron Bowl Cocktail because it's perfectly crimson, and we just happen to be heading down south to Birmingham for Thanksgiving with my family...so a nod to 'Bama just seemed appropriate.






The Iron Bowl Cocktail

Ingredients

1/2 lemon, juiced

2 oz Aperol

1 oz Cocchi vermouth

1 oz Pure cranberry juice (not cocktail)

Splash of club soda

Stir the lemon, Aperol, vermouth, and cranberry juice together with ice in a cocktail pitcher. Strain into a glass with fresh ice. Top with a splash of club soda and garnish with a lemon peel.

To turn this into a batch cocktail, eyeball the following ratios in a pitcher:

2 parts Aperol

1 part Cocchi vermouth

1 part pure cranberry juice

Juice of 1/2 lemon per serving

Leave out the ice, but allow guests to ice their own glasses when they serve themselves. Have a bottle of club soda nearby for guests to add their own "sparkle" at the end, without the whole batch going flat while it sits on your bar cart.


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