My F&W
quick save (...)
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.

cocktails Glassware Guide

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.