Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 22.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "22.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Gentian liqueur — {"raw_name": "Gentian liqueur", "raw_measure": "30 ml Gentian liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Peach liqueur — {"raw_name": "Peach liqueur", "raw_measure": "15 ml Peach liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | pisco — {"raw_name": "Pisco", "raw_measure": "30 ml Pisco", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "10 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of atomise absinthe over surface of cocktail.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of atomise absinthe over surface of cocktail.
Ice: ice
{"date_published": "2017-04-28 08:13:00", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4122/the-artists-muse", "image_url": "https://cdn.diffordsguide.com/cocktail/RaLokO/square/0/512x512.webp?v=1737701597"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.