Featured Cocktail: Spring Reviver
Though the weather last night in the D.C. area may have shown otherwise (sleek, seriously?), a peek at the calendar proves that it is indeed spring. This past winter has been like that party guest who won't leave at 2 a.m., even as he watches you clean up the last of the dishes and glasses and talk about how early you need to get up. Oof.
But, the buds are breaking, the grass is getting greener, and we were wearing shorts last weekend. And this cocktail basically tells winter where to stick it. The liqueur formerly known as Rhuby is now called Rhubarb Tea (because of a legal battle...) But only the name has changed--it still has its appealing, mouthwatering tart and zesty flavor. The sip gets a citrus boost from Solerno and lemon juice (good thing, since that lime shortage is still going on...), and delicate florality from Lillet Rose. Just a few dashes of Absinthe give a signature whiff of anise.
Mix it up, and sip on the back porch or patio (grab a sweatshirt if you need to...) We are ready for you, spring...
Courtesy of Solerno Blood Orange Liqueur
1 oz. Rhubarb Tea
1 oz. Solerno Blood Orange Liqueur
1 oz. Lillet Rose
3/4 oz. fresh lemon juice
3 dashes Absinthe
Strawberry slice and mint sprig or edible flower, for garnish
Add all except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain into a chilled coupe glass, and garnish with the strawberry slice and mint sprig or edible flower.