We're kicking off our second-annual 25 Days of Holiday Drinks series with a bauble of a cocktail. Ginger-spiced and fizzy with cider, the drink gets its cranberry-colored blush from an Aperol base. Whip up a big batch of the ginger-nutmeg syrup—it makes a great stocking stuffer.
Cranberry Spice
1 1/2 oz. Aperol
1 oz. hard cider
1/2 oz. ginger-nutmeg simple syrup
1/2 oz. Lillet blanc
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: lime twist
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe. Garnish.
Ginger-Nutmeg Syrup
2 nutmegs, cracked
1/4 lb ginger, peeled and thinly sliced
1 cup raw sugar
1 cup water
Combine all ingredients in a small saucepan. Bring to a boil, and simmer until the sugar has dissolved. Allow the mixture to cool (about 20 minutes) and strain. Store the syrup in the fridge until use, and for up to 2 weeks.
Ergys Dizdari, Filini Bar & Restaurant, Chicago, IL