Chile-Infused Aperol Spritz

Are you looking to spice up your cocktail game? Do you also want something refreshing to drink outside as the weather warms up? The recipe below includes a serrano pepper-infused Aperol for use in the classic Aperol Spritz. If you prefer less heat, try substituting the serrano peppers with fresh jalapenos.

Ingredients

16 oz glass jar with tight-fitting lid
8 fresh serrano peppers (or Jalapenos)
12 oz of Aperol (or Campari will work wonderfully here)
Ice cubes
1 bottle prosecco, chilled
4 oz soda water
2 oranges Long slices of orange peel, pith removed
2 oranges, peel and pith removed, cut into 1/4” rounds.

Instructions

Begin by slicing your peppers lengthwise, to expose the seeds.
Place in bottom of your cleaned 16oz glass jar.
Add your 12oz Aperol or Campari to the jar with the peppers, making sure the peppers are completely submerged, and put on the lid.
Place the mixture in the fridge and wait 2-3 days.
When the mixture has reached your desired heat level, strain out the peppers and place the strained liquid in a new clean jar in the fridge.
When you are ready to assemble your cocktails, add a few cubes of ice to the bottom of 4 large wine glasses or large glasses.
Add 3oz of Chile-Infused Aperol to each glass, followed by 5oz prosecco, followed by 1oz soda water.
Drop in a round of fresh orange to each glass.
Twist the orange peels over the glasses to provide a gentle mist of essential oils
Gently rub the outside of the peels on the rim of each glass.
Serve and enjoy!

Notes

This recipe makes enough for roughly 4 (large) cocktails that are each 9oz of liquid (not including the ice). As long as your “spicy” Aperol is strained, it can be reserved for later use if you have some leftover. This approach to infusing alcoholic spirits can be applied to many other types of liquor.