Name: The Artist's Muse
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Pisco; 30 ml Gentian liqueur (e.g. Suze, Salers etc); 15 ml Crème de pêche (peach); 22.5 ml Lemon juice (freshly squeezed); 10 ml Sugar syrup (rich) 2 sugar to 1 water; 15 ml Pasteurised egg white

Serve in a

Coupe glass

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	Sugar syrup (rich) 2 sugar to 1 water
1/2 fl oz	Pasteurised egg white
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BarSol Mosto Verde Italia Pisco, 70cl

£ 40.45 £ 1.76 per cocktail, makes 23 Suze gentian liqueur, 75cl

£ 120.00 £ 4.80 per cocktail, makes 25

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Review:

Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

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.