The Artist's Muse

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Coupe glass

Ingredients:
1 oz BarSol Mosto Verde Italia Pisco
1 oz Gentian liqueur (e.g. Suze, Salers etc)
12 oz Giffard Crème de Pêche de Vigne liqueur
34 oz Lemon juice (freshly squeezed)
13 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
12 oz Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of atomise absinthe over surface of cocktail.
  3. SHAKE all ingredients with ice and strain back into shaker.
  4. DRY SHAKE (without ice).
  5. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 4/10
Cocktail of the day:

15th April 2025 is World Art Day

Review:

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

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History:

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.

Nutrition:

One serving of The Artist's Muse contains 183 calories

Alcohol content:

  • 1.1 standard drinks
  • 12.57% alc./vol. (12.57° proof)
  • 15.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Florian Ruf’s Avatar Florian Ruf
9th December 2022 at 20:05
In my humble opinion Suze is too much dominating the cocktail. I would suggest to use more Pisco and Peachello, reduce Suze and possibly drop the sugar syrup.