The Artist's Muse

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

182 Calories

Times, Seasons & Occasions

Bartender

The Artist's Muse image

Serve in

Coupe

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
12 fl oz Crème de pêche (peach) liqueur
34 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
12 fl oz Pasteurised egg white
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Comment:

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

Origin:

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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