Coat the inside of a coupe or Nick & Nora glass with absinthe, remove the excess, and set aside.
Add the infused Aperol, Lillet and rhubarb bitters to a mixing glass with ice, and stir until well-chilled.
Strain into the prepared glass, and top with sparkling wine.
Garnish with a speared strawberry and lemon twist.
Serve the remainder of the drink in a small carafe over ice alongside, if desired.
*Strawberry-infused Aperol: Soak 1/2 pint fresh strawberries in 1 750 mL bottle Aperol for at least 8 hours or overnight, then strain out solids.