The Artist's Muse
Ingredients
- 1 oz BarSol Mosto Verde Italia Pisco
- 1 oz Gentian liqueur
- 1⁄2 oz Giffard Crème de Pêche de Vigne liqueur
- 3⁄4 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of atomise absinthe over surface of cocktail.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Nutrition:
One serving of The Artist's Muse contains 183 calories
Allergens:
Recipe contains the following allergens:
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.
Review:
Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.
