For many, the vibrant, sunset-hued Aperol Spritz is the quintessential taste of spring and summer. But as the colder months of January bite, a renowned drinks expert has unveiled a revolutionary way to enjoy the Italian aperitif that promises to become your new guilty pleasure.
A Warm Twist on a Summer Classic
Rob Buckhaven, writing in January 2026, confessed his longing for the bright, sugary bliss of a classic Aperol Spritz during winter. He noted that while traditional mulled versions of Aperol are popular at winter markets in Germany and Austria, the process of heating the drink destroys its essential effervescence. "The minute you heat up anything fizzy, it loses its carbonation," Buckhaven explained, leading him to innovate.
His solution? A method that introduces heat without sacrificing bubbles: a chilli infusion. This creates a cocktail that is both sweet and spicy—a combination he dubs 'swicy'.
Two Winter Recipes Tested
Buckhaven explored two primary methods for winterising the drink. The first is a mulled Aperol Spritz, which involves simmering 100ml of Aperol with 300ml of dry white wine, 300ml of apple or orange juice, two tablespoons of honey, and classic winter spices like cinnamon, cloves, and star anise. The white wine replaces the Prosecco, and a whipped cream topping is suggested as an optional garnish.
However, Buckhaven's preference leaned towards his second, more controversial creation: the Spicy Aperol Spritz. This recipe maintains the drink's signature fizz while adding a warming, lingering heat from chillies.
How to Make the Ultimate Spicy Aperol Spritz
The key to this game-changer is an overnight infusion. Here is Buckhaven's method:
- Cut chillies (Serrano, Habanero, or Scotch Bonnet) lengthwise to expose the seeds and place them in a large jar.
- Pour an entire bottle of Aperol over the chillies and seal the jar.
- Refrigerate the mixture overnight, or for two to three days for a more intense heat.
- Strain the infused Aperol to remove the chilli seeds and return the liquid to its bottle.
To assemble the drink, build your Spritz as usual but using the chilli-infused Aperol. Buckhaven recommends topping it with a crisp Cava instead of Prosecco to balance the sweetness. For an extra kick, rim the glass with a blend of Tajin, salt, and sugar. Garnish with an orange wheel and, crucially, always add the ice last.
The result is a complex drink where the classic Aperol bitterness is followed by a radiant, growing warmth. It's a defiantly indulgent and innovative way to brighten up the winter months, proving that some guilty pleasures are worth reinventing.
