The Artist's Muse
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The Artist's Muse
Serve in a Coupe glass
| 1 oz | BarSol Mosto Verde Italia Pisco |
| 1 oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1⁄2 oz | Giffard Crème de Pêche de Vigne liqueur |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of atomise absinthe over surface of cocktail.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
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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