Serve This Cranberry Aperol Spritz for All the Holidays

Welcome to À La Minute: what’s hot right now in the Plated Test Kitchen.

Cure your holiday cocktail conundrum with our Cranberry Aperol Spritz. (ps. there are more cocktails here.)

1. combine cranberries, sugar + water
2. simmer on low
3. strain + chill
4. mix syrup + Aperol + butters
5. pour over ice with seltzer
6. garnish with cranberries + orange peel

1 cup sugar
1 cup water
2 cups fresh cranberries, roughly chopped
2 ounces Aperol
2 dashes orange bitters
3 ounces chilled seltzer
orange peel for garnish

Make cranberry syrup: Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes. Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to use. Syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.

Fill a cocktail shaker with ice. Add Aperol, cranberry syrup, and bitters. Shake until well chilled, about 20 seconds. Strain into an ice filled highball glass and top with 3 ounces of seltzer, or more to taste. Stir gently. Garnish with orange peel if desired.

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