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Charred orange and cranberry Aperol spritz recipe

Charred orange and cranberry Aperol spritz recipe

2 ratings

We've given Aperol spritz a festive spin with cranberry juice and rosemary. Make this in a jug ahead of time, then pour when your guests arrive - the perfect Christmas party cocktail. See method

  • Serves 8
  • Takes 10 mins
  • 214 calories / serving
  • Gluten-free
  • Dairy-free


  • 1 orange, trimmed
  • 480ml Aperol
  • 240ml cranberry juice drink
  • ice cubes
  • 750ml bottle prosecco
  • 240ml soda water
  • 8 rosemary sprigs

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    29g 32%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 28.7g Protein 0.4g Fibre 0.3g


  1. Preheat a griddle pan over a medium-high heat. Slice the orange into 8 rounds, then cook them for 2-3 mins until lightly charred, turning every 30 secs; transfer to a plate. Mix the Aperol and cranberry juice in a jug and chill. When ready to serve, half-fll 8 wine glasses with ice and divide the Aperol mix between them; stir. Divide the prosecco and soda water between the glasses and garnish with a charred orange slice and a sprig of rosemary.

Make ahead: Griddle the orange slices up to a day ahead and store in an airtight container in the fridge. Mix the Aperol and cranberry juice in a jug and chill until serving. Add a rosemary sprig at this point, if you like a strong rosemary flavour.

See more Christmas cocktail recipes

drinkware RFO

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