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 | Gentian liqueur (e.g. Suze, Salers etc) |
1/2 fl oz | Giffard Crème de Pêche de Vigne liqueur |
3/4 fl oz | Lemon juice (freshly squeezed) |
1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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:
183 calories
Alcohol content:
- 1.2 standard drinks
- 13.79% alc./vol. (27.58° proof)
- 16.9 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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