Skip to main content
Epicurious
Bon Appétit

Chile-Infused Aperol

By Leo Robitschek

Recipe information

  • Yield

    Makes 6 ounces

Ingredients

6 ounces Aperol
1 halved small red Thai bird chile (including stem and seeds)

Preparation

  1. Step 1

    Combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

    Step 2

    DO AHEAD: Chile-Infused Aperol can be made 3 months ahead. Strain, cover, and chill.

TagsAperitifCocktailAlcoholBeveragesAperolAmaroLiqueurThai ChileChileVegetableVeganEasyMake AheadBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.