1 oz. Rhubarb tea
1 oz. Solerno blood orange liqueur
1 oz. Lillet Rosé
¾ oz. Fresh lemon juice
3 dashes Absinthe
Shake ingredients with ice and fine strain into a chilled coupe glass, garnish with a strawberry slice and a mint sprig or an edible flower.
The mixologists at Lillet created this recipe.