About this Cocktail
From The NoMad, NYC
2 ounces Old Overholt Rye
0.75 oz Thai Bird Chile Infused Aperol
0.75 oz Cherry Heering
0.75 oz Lemon Juice
In a cocktail shaker, combine all of the ingredients and fill with ice. Shake until chilled and strain into a cocktail coupe. Serve.
Thai Bird Chile-Infused Aperol:
10 Thai bird chiles, halved lengthwise
1 - 750 ml Aperol
In a large pitcher, combine the Thai chiles and Aperol, and infuse for 4 to 5 minutes. Strain through a fine-mesh strainer into another container, then pour the liquid back into the Aperol bottle.
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