Serve in aCoupe glass
Atomise absinthe over surface of cocktail
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|1 fl oz||BarSol Mosto Verde Italia Pisco|
|1 fl oz||Gentian liqueur (e.g. Suze, Salers etc)|
|1/2 fl oz||Giffard Crème de Pêche de Vigne liqueur|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|1/2 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
Difford’s Guide to Cocktails Book 16th Edition
!!!!!!!! Before you buy this 16th edition we want to make you aware that the very slightly more expensive updated NEW Seventeenth Edition now availableBuy it here
Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.
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.
One serving of The Artist's Muse contains 182 calories.