Mildly spicy poblano infused rum and tangy blackberry liqueur Crème de mure add delicious complexity to this Silver Vrum–spiked Aperol spritz from Speed Shift Distillery Master Mixologist Jean Nissen.
Boozy heat from the freshly infused white rum gives a pleasant bite to a bubbly refreshing summer drink staple. Your fizz dictates your preference: choose sparkling water to let the spirits and liqueurs shine through, or splash in a bit of sparkling wine to tame the tart and heat of the drink for a mellower sip. Either way, this spicy Vrum Spritz is sure to heat up the party at your next summer gathering.
Ingredients
- 1 ¾ oz white Vrum infused with poblano pepper (or use jalapeño for a spicier kick)
- ½ oz Aperol
- ½ oz Fruit liqueur of choice (Chambord for black raspberry/Crème de Meur for Blackberry – so many flavors to pick from!)
- Ice cubes
- 4 oz sparkling wine or sparkling water
- Garnish: Orange peel twist or orange slices
Directions on how to make a Spicy Vrum Spritz
- Combine heat infused Vrum, Aperol and fruit liqueur in a 14-ounce wine glass completely filled with ice.
- Top with sparkling wine or sparkling water, and gently stir.
- Garnish with an orange peel twist or an orange slice.