La Joie
© Tina Rupp

La Joie

  • SERVINGS: Makes 1 drink

Puree the leftover Cognac-infused peach for Bellinis, or chop it and add it to salsa, chutney or vanilla ice cream. Or simply eat it.

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  1. 1/4 ounce absinthe
  2. Ice
  3. 1 2/3 ounces Peach Cognac
  4. 2/3 ounce Simple Syrup
  5. 2/3 ounce fresh lemon juice
  6. 4 dried hibiscus flowers, plus 1 hibiscus flower skewered on a pick for garnish (optional)
  1. Rinse a chilled flute with the absinthe and discard. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into the prepared flute and garnish with the skewered hibiscus flower.