Combine 2 ounces rye whiskey and a dash each of hibiscus syrup and hibiscus bitters in a cocktail shaker with ice; stir well. Add a dash of absinthe to a chilled rocks glass and swirl to coat. Strain the drink into the glass (add fresh ice, if desired). Garnish with a lemon twist.
Recipe courtesy of Masaharu Morimoto for Food Network Magazine