Serve in a
Coupe glassGarnish:
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.
| BarSol Mosto Verde Italia Pisco | |
| Suze gentian liqueur | |
| Crème de pêche (peach) liqueur | |
| Freshly squeezed lemon juice | |
| Giffard Sugar Cane Syrup | |
| Pasteurised egg white |
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.
