Garnish:
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 Creme de Peche de Vigne |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.
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.
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