- 1/4 ounce absinthe
- 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.