The Artist's Muse

The Artist's Muse image

Serve in

Coupe glass...
1 fl oz BarSol Mosto Verde Italia pisco
1 fl oz Suze Saveur d’Autrefois
½ fl oz Crème de pêche (peach) liqueur
¾ fl oz Freshly squeezed lemon juice
fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Pasteurised egg white
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How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.


Atomise absinthe over surface of cocktail


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.

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