roll the thai chili between your fingers to dislodge some of the seeds from the pepper. cut the top off the pepper off and squeeze out some of the seeds. more seeds = more heat, so know your spice tolerance and remove the seeds as necessary.
drop the pepper directly into the bottle of aperol and give it a shake. you can also make a smaller batch by transferring a portion of the bottle to a smaller container. refrigerate overnight to infuse.
for one cocktail
fill a large wine glass with ice
add 2 oz of chili-infused aperol
add 3 oz of prosecco
top with club soda and garnish with an orange wheel. cheers!