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Boozy Muse

Exhibiting the traditional Mardi Gras colors of green, purple, and gold, this cocktail is the perfect companion for this year’s festivities!

The Boozy Muse, created by Bar Director Stephen Burgess, can be enjoyed inside Justine’s or, even better, taken to the streets of New Orleans to join the celebration. The Boozy Muse will be featured on the restaurant’s menu through Fat Tuesday (February 13).

Photo by Randy Schmidt

Boozy Muse


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 oz Dry Sparkling Wine (charmat method)
0.5 oz. Lime Juice
0.5 oz. Simple Syrup


Using a bar spoon, gently muddle basil with simple syrup in a shaker tin.
Add the remaining ingredients, minus sparkling wine, with ice.
Shake hard for 5-7 seconds.
Strain the contents into a collins glass (12-14 oz) over fresh ice.
Top with sparkling wine, garnish with basil and lime.

The post Boozy Muse appeared first on Chilled Magazine.

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