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||Suze gentian liqueur|
|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 (65.0°brix, 2 sugar to 1 water rich syrup)|
|1/2 fl oz||Pasteurised egg white|
Read about cocktail measures and measuring.
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.
There are approximately 182 calories in one serving of The Artist's Muse.