(CBS News) Contributed by Brad Thomas Parsons, reprinted courtesy of Food & Wine Magazine.
Makes 1 drink
1 orange wedge
Three 1-inch pieces crystallized ginger - 2 minced and 1 whole for garnish
2 ounces Aperol
1 ounce Lillet Blanc
4 ounces hard cider
4 dashes Cranberry-Anise Bitters or Peychaud's bitters
In a cocktail shaker, muddle the orange wedge with 10 of the cranberries and the minced ginger. Add the Aperol, Lillet Blanc, bitters and ice. Shake well. Double-strain the drink into an ice-filled Collins glass and top off with the hard cider. Garnish with the 3 remaining cranberries and the slice of ginger skewered on a toothpick.
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