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 |
| Active: | 10 min |
| Yield: | 56 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |