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
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.