Scarlet Spritz

https://www.liquor.com/recipes/scarlet-spritz/

INGREDIENTS

• Absinthe, to rinse (Pernod as substitute)
• 1 ½ ounces strawberry-infused Aperol*
• ½ ounce Lillet Blanc aperitif
• 2 dashes rhubarb bitters
• Sparkling wine, chilled, to top
• lemon twist garnish
• strawberry garnish

DIRECTIONS

1. Coat the inside of a coupe or Nick & Nora glass with absinthe, then discard the excess and set aside.

2. Add the infused Aperol, Lillet Blanc and rhubarb bitters to a mixing glass with ice and stir until well-chilled.

3. Strain into the prepared glass.

4. Top with sparkling wine.

5. Garnish with a lemon twist and speared strawberry.

6. Serve the remainder of the drink in a small carafe over ice, if desired.

Strawberry-infused Aperol

• Soak ½ pint fresh strawberries in a 750 mL bottle of Aperol for at least 8 hours or overnight, then strain out solids. Store the infused Aperol in the refrigerator. (also used in El Chapo)