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.

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)

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.