I Made the Spicy Rosé That Went Viral on TikTok, and This Drink Won Me Over

It seems like spicy rosé shouldn't work, but trust us—it does.

Collage Of Tiktok Showing How To Make Spicy RoseVia @kalejunkie/Tiktok (3)

The hottest days of summer are here, and we’re doing everything we can to stay cool. From preparing recipes that don’t require an oven to keeping hydrating foods on hand, there are several ways to deal with the weather. It doesn’t hurt to whip up a cold summer drink, either! Right now, social media is abuzz with something that’s surprisingly refreshing: spicy rosé.

How to Make Spicy Rosé Wine

You’re two ingredients and a moment away from this unexpectedly delicious drink. Posted by TikTok user @kalejunkie, it looks like spicy rosé will be the drink of summer this year!

@kalejunkie Would you try it? TY @allyssainthekitchen @tinx im obsessed! #spicyrose #jalapenorose #summerdrinks #cocktailtiktok ♬ Betty (Get Money) – Yung Gravy

Ingredients

Editor’s Tip: For a non-boozy drink, look for a nonalcoholic rosé wine. And if you’re looking for cheap rosé options, these best rosé wines will do the trick.

Directions

  1. Cut a jalapeno horizontally to make three rings.
  2. Place jalapeno rings in a wine glass.
  3. Pour 1 serving rosé wine into the glass. If your wine is not chilled, add a few ice cubes. You can even freeze wine to make ice cubes that won’t dilute your drink.

Here’s What I Thought

I’m a bit of a wimp when it comes to jalapenos, so please believe me when I say spicy rosé won me over. At first, there wasn’t much heat at all—it was more in the aftertaste than the actual drink. So I decided to turn up the heat. I stuck my drink in the fridge and waited about 30 minutes so the jalapeno could infuse its flavor into the rosé.

Spending a little more time on the drink gave it a serious upgrade. My entire glass of rosé had a nice little buzzing sensation from the jalapenos that lasted the entire sip, and the bright, vegetal flavor enhanced the wine’s taste and cut out a bit of the sweetness. If you’re truly going to appreciate this drink, prep it ahead of time so the flavors can meld!

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Sarra Sedghi
Sarra Sedghi is a Birmingham-based writer and editor specializing in food, travel, and history. Her work has appeared in Allrecipes, Atlas Obscura, Eater, MyRecipes, Polygon, and Tasting Table. She excels at narrative writing, and received her MFA in Narrative Nonfiction from the University of Georgia in 2017.