I had this one at NoMad in New York and was immediately motivated to find me some Thai bird chiles. I tried this one with the original ratios, but decided to cut back a little bit on the aperol due to the spice. I find this version more pleasant, and it fits better in the glass - but do as you like.
2 oz. Rye (Rittenhouse)
.75 oz. Fresh Lemon Juice
.5 oz. Cherry Heering
.5 oz. Thai Bird Chile Infused-Aperol
Add liquids to tin with ice, shake vigorously, double strain, garnish.
Split 1 oz. of Thai Chiles and add to mason jar. Pour in 8 oz. of Aperol. Cap and let sit for 24 hours - agitating frequently. strain and bottle for use.