The Artist's Muse

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Atomise absinthe over surface of cocktail
• ABV: 14%

Ingredients

• BarSol Mosto Verde Italia Pisco — 1 oz (30 ml)
• Suze gentian liqueur — 1 oz (30 ml)
• Giffard Crème de Pêche de Vigne liqueur — ½ oz (15 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
• Sugar syrup — ⅓ oz (10 ml)
• Pasteurised egg white — ½ oz (15 ml)

How to make it

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

An exquisite cocktail with absinthe and pisco.

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