Our Drink of the Week is the Boozy Muse

Exhibiting the normal Mardi Gras colours of inexperienced, purple, and gold, this cocktail is the proper companion for this 12 months’s festivities!

The Boozy Muse, created by Bar Director Stephen Burgess, may be loved inside Justine’s or, even higher, taken to the streets of New Orleans to hitch the celebration. The Boozy Muse will likely be featured on the restaurant’s menu by way of Fats Tuesday (February 13).

Photograph by Randy Schmidt

Boozy Muse

Elements

• 1 oz. Citadelle Gin
• 0.25 oz. Chareau Aloe Liqueur
• .25 oz. Dry Vermouth
• 1 bar spoon Kubler Absinthe
• 4-5 Basil Leaves
• 3-4 ouncesDry Glowing Wine (charmat technique)
• 0.5 oz. Lime Juice
• 0.5 oz. Easy Syrup

Preparation

1. Utilizing a bar spoon, gently muddle basil with easy syrup in a shaker tin.
2. Add the remaining substances, minus glowing wine, with ice.
3. Shake onerous for 5-7 seconds.
4. Pressure the contents right into a collins glass (12-14 oz) over contemporary ice.
5. High with glowing wine, garnish with basil and lime.