- 1 orange wedge
- 13 cranberries
- 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.