This Spicy Cappelletti Spritz is my drink of the summer (usurping the Lychee Spritz! Which I will still love to my core). But this drink is exactly what I would imagine would happen if a spicy margarita and an Aperol spritz had a baby. Think: all the zip and fun of a spicy margarita, but with all the flavors of a classic Italian spritz!
I first pitched this cocktail idea when I was doing a pop-up at my favorite restaurant, Leland Eating & Drinking House. The first version I made infused the spice directly into the aperitivo, but I found that gave people very little control over how much (or how little!) spice they wanted in their drink. The restaurant’s owner made a fabulous version for the menu, and he told me he used a spicy syrup to regulate the drink and make it restaurant-consistent. I adopted the same method here, making a Fresno syrup that you can use to add as much spice to the drink as you prefer. Fresno also adds a fruiter quality to the spice, making it a more compatible pairing with any vermouth, aperitivo or liqueur you have available for this drink. I prefer Cappelletti, but Aperol, Campari, or any sweet vermouth also play nicely here!
What makes this Cappelletti Spritz spicy?
What takes this spritz from normal to spicy is the Fresno pepper syrup. It’s a highly concentrated hit of spicy, but when it is paired with the other (much sweeter!) ingredients in the cocktail, it balances into a perfect blend of *just spicy enough*. Here is everything you’ll need to make the Fresno syrup, which will last you for about eight cocktails – meaning, a pretty good sized party!
- 3 medium Fresno peppers
- 1 1/2 cups water
- 1/4 cup brown sugar
How to make the Fresno pepper syrup
The syrup is very simple. It won’t fully reduce (you wouldn’t want it to, it would get too viscous in the drink), but you just want to cook it down so all the flavors have time to marry together. Just 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.
Strain the Fresno syrup through a mesh sieve. Let it come to room temperature and store in a jar. Then you’ll have it available for cocktails! It will keep for 5-7 days in the fridge.
Why use Cappelletti for this spritz?
This spritz works well with Aperol, Campari, or any sweet vermouth you prefer, but I LOVE Cappelletti, which is a highly regional aperitivo in Italy that you can pretty easily source in the United States. It has a richer flavor than Aperol, but it doesn’t get as bitter as other vermouths like Campari. I like it because it plays well with the Fresno syrup, while still giving the spicy spritz a little more interest than your typical spritz.
You can read up more on Cappelletti here, and ask your liquor stores if they carry it! It’s really worth the try.
And that’s it for this Spicy Cappelletti Spritz!
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
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!
Equipment
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1 small blender
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1 small sauté pan
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1 cocktail jigger
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
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Remove the stem from the peppers and halve them. Add them to a small blender with the water and blend.
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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.
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Strain the Fresno syrup through a mesh sieve. Let it come to room temperature and store in a jar.
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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.
