La Joie

• 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)

1. Rinse a chilled flute with the absinthe and discard.
2. Fill a cocktail shaker with ice.
3. Add all of the remaining ingredients except the garnish and shake well.
4. Strain into the prepared flute and garnish with the skewered hibiscus flower.

absinthe, cognac, simple syrup, lemon juice, hibiscus flowers

Taken from www.foodandwine.com/recipes/la-joie-cocktails-2010 (may not work)