The Artist's Muse

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The Artist's Muse image

Serve in

a Coupe glass...
1 fl oz BarSol Supremo Mosto Verde Italia Pisco
1 fl oz Suze gentian liqueur
½ fl oz Crème de pêche (peach) liqueur
¾ fl oz Freshly squeezed lemon juice
⅓ fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Pasteurised egg white
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Garnish:

Atomise absinthe over surface of cocktail

Comment:

Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.

About:

Created in 2016 by Maggie Eckl at The Dead Rabbit, New York City, USA. The Artist's Muse is named due to its originally being made with Suze gentian, a brand identified with artists and the arts - a bottle of Suze is depicted in a painting by Pablo Picasso.

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Makes this drink 23.33 times
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Makes this drink 33.33 times

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