2 ounces Casamigos Blanco Tequila
¾ ounce Thai Chile infused Aperol*
1 ounce grapefruit juice
½ ounce lime juice
½ ounce simple syrup
*In a glass, combine 1 cup Aperol with 1 chopped Thai bird chile (with stem and seeds) and let stand 10 to 15 minutes.
In a cocktail tin, shake all ingredients with ice. Strain into an ice-filled collins glass. Top with a splash of club soda and garnish with grapefruit slice.
- Recipe from Lexe Kiss of Living Room at the W Hotel, Fort Lauderdale, Florida