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–+ servings

Spicy Cappelletti Spritz

This spritz is what I imagine would happen if you take all the energy of a spicy margarita but mix it into something like an Aperol spritz. I use Cappelletti as the aperitivo because I personally think it makes a better spritz, but you can use Aperol, Campari or any sweet vermouth and get a great result!
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 8 drinks

Equipment

Ingredients

For the Fresno Syrup (makes 8 servings)
  • 3 medium Fresno peppers
  • 1 1/2 cups water
  • 1/4 cup brown sugar
Per One Cocktail
  • .75 ounces Fresno Syrup
  • 1.5 ounces Cappelletti, or Aperol, Campari, or any sweet vermouth of your choice
  • 2 ounces Prosecco or Cava
  • 1 ounce club soda
  • 2 pitted Castelvetrano olives, for garnish

Instructions 

  1. Remove the stem from the peppers and halve them. Add them to a small blender with the water and blend.
  2. Set a small sauté pan over medium heat. Add in the Fresno pepper mixture and the brown sugar. Let the sugar fully dissolve and bring this mixture to a soft simmer. Cook, stirring occasionally, for 5-6 minutes or until the Fresno mixture is fragrant. It won't reduce too much, which is totally fine.
  3. Strain the Fresno syrup through a mesh sieve. Let it come to room temperature and store in a jar.
  4. To make the cocktails, fill a glass with ice. Add .75 ounces (the smaller half of the jigger) of Fresno syrup to the bottom of the glass. Top with 1.5 ounces (the larger half of the jigger) of Cappeletti. Pour in 2 ounces of Prosecco and finish with a splash of club soda. Garnish with olives and serve! You'll have enough Fresno syrup for 8 drinks.