The Artist's Muse

Use 2:1 rich simple syrup for its listed portion.

Select and pre-chill a cocktail coupe.

Prepare the garnish by atomizing absinthe over the surface of the cocktail.

Shake the pisco, gentian liqueur, Giffard Crème de Pêche de Vigne liqueur, freshly squeezed lemon juice, rich sugar syrup, and egg white or Fee Foam with ice. Strain the mixture back into the shaker.

Dry shake the mixture without ice.

Fine strain the cocktail into the chilled coupe.