A large Manhattan cocktail with Aperol

Ingredients:

• 5 cups maraschino cherries, for serving
• 4.2 L (17.5 tbsp) bourbon or rye whiskey
• 1.26 L (5 1/4 cups) sweet vermouth
• 840 ml. (3.5 cups) Aperol
• Special equipment: round cake pan with a hole in the center (6 cups capacity), punch bowl with a capacity of 3 quarts.

Preparation:

1. Pour 2 cups of cold water into a cake pan. Add 1 cup of cherries. Freeze for 2 hours, making sure the pan is level. Add another 2 cups of cold water and 1 cup of cherries to the pan and freeze for about 2 more hours until the liquid hardens.
2. When ready to serve, place the ice cube tray upside down on a baking sheet. Run cold water over the tray until you hear the ice fall onto the tray. Carefully transfer it to a 3-quart punch bowl.
3. Add bourbon, sweet vermouth, and Aperol to a punch bowl. Stir. Add ice to glasses, pour, and garnish each serving with a maraschino cherry.