La Joie

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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  • Servings: Makes 1 drink

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  • 1/4 ounce absinthe
  • Ice
  • 1 2/3 ounces Peach Cognac
  • 2/3 ounce Simple Syrup
  • 2/3 ounce fresh lemon juice
  • 4 dried hibiscus flowers, plus 1 hibiscus flower skewered on a pick for garnish (optional)

How to make this recipe

  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.

Contributed By Photo © Tina Rupp Published September 2010

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