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Strawberry Spice Everything Nice Spritz

A sweet heat spices up the Spritz.

In the Arizona desert, Scottsdale’s perpetual patio weather inspired this spicy spritz from Elissa Dunn, the bar manager at Sel. Amping up the traditional ingredients, she infuses Aperol with fresh strawberries and fiery Thai chilies, then adds a splash of sweet vermouth and a scotch rinse for richness and complexity.


  • 3 dashes peaty scotch (Dunn uses Lagavulin 16)
  • 1 1/2 oz. Strawberry-Thai Chili Aperol
  • 1/2 oz. sweet vermouth
  • 3 oz. prosecco
  • 1 oz. soda
  • Tools:barspoon
  • Glass:wine
  • Garnish:flamed orange peel, sprig of fresh thyme


To build the drink, rinse a glass with the scotch. Add ice to the glass, then pour in the remaining ingredients. Gently stir to combine, then garnish.

Strawberry-Thai Chili Aperol: Add 1 cup of chopped strawberries and 2 whole Thai chilies to 2 cups of Aperol in an airtight container Infuse overnight in the fridge, then strain and bottle for use within 2 weeks.


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