Cranberry Rosemary Aperol Spritz

A classic Aperol Spritz is one of my favorite cocktails. It’s not too sweet, it’s sparkly and incredibly refreshing. This holiday twist is one of my favorite ways to enjoy this drink. Start by making cranberry rosemary syrup on the stove (by the way, this is delicious when spread on bread for your day-after-Thanksgiving sandwich). Once it’s strained and cooled, you can add it to your cocktail mix. Enjoy, and don’t drink too many!

CRANBERRY ROSEMARY APEROL SPRITZ

Yields 8 drinks

Ingredients:

Simple Syrup:

16 oz bag of fresh cranberries

3 sprigs of fresh rosemary

1 cup sugar

2.5 cups water

Sprinkle of salt

Batch Cocktail:

⅓ cup cranberry rosemary syrup

3 cups prosecco

2 cups Aperol

1 cup seltzer water

Garnish with orange slices and additional rosemary

Directions:

1.) To make the syrup: Combine all syrup ingredients in a saucepan over medium-low heat. Careful- the cranberries pop when they split open!

Cook for 10 minutes and use a wooden spoon to mash the cranberries into a thick sauce. Once the mixture has cooled on the stove, strain into a glass jar and store in the fridge.

2.) Combine syrup and Aperol in a pitcher over ice. Gently stir before adding in Prosecco and soda water. Garnish and enjoy!