Golden Canvas
Our festive cocktail released for Christmas 2024, celebrating the artistry and warmth of the festive season. Inspired by the glow of Christmas light decorations and the joyous festive feeling, much like the feeling you get when observing your favourite piece of artwork.
INGREDIENTS
40ml X MUSE vodka
15ml Licor 43
20ml Lemon juice
10ml Cinnamon peppercorn and orange zest syrup
Garnish with a burnt cinnamon stick
Created by Sebastien Gans, in celebration of Chef Carlo Scotto of Amethyst Restaurant, as X MUSE's first Gastronomic Muse.
X MUSE Vodka infused with butterfly pea flowers, Manzanilla, St Germain and Verjus. Garnished with a purple pickled onion.
50ml X Muse Vodka infused with Butterfly pea flowers*
10ml Manzanilla
5ml St Germain liquor
2.3ml Verjus
Stir in a mixing glass with ice
Garnish: Pickled onion
*Combine x1 bottle of X MUSE with 15g of Butterfly pea flowers. Stir for 10 seconds with a barspoon and let it infuse for 15 minutes. The colour will be deep blue but will change to our amethyst colour when it mixes with Verjus (acidity) in the cocktail.
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7AIO (read "seven dio")
Inspired by the 59th Venice Art Biennale' theme. Interpreted by Vadim Grigoryan, created by Sebastien Gans
X Muse in a refreshing mix of lemon, basil, honey and ginger served in a tumbler with a white grape
"The cocktail concept is the reaction to one of this Venice Biennale' key questions, posed by chief curator Cecilia Alemani: "What constitutes life, and what differentiates animals, plants, humans and non-humans?"
As a drinks brand, X Muse is inevitably linked to the myth of Dionysus, whose identity and essence are surprisingly contemporary. Dionysus' answer to Alemani's question would be "no difference". Indeed, he mysteriously fuses the man and nature, woman and man, plants and animals, the old and the young, crosses the limits set by civilization, and possibly also crosses boundaries between life and death, and in general between creative and destructive forces in himself and the world.
INGREDIENTS
35ml X Muse vodka 15ml Dolin Blanc
20ml Lemon Juice
15ml Basil syrup
Top the glass with Fever Tree ginger beer Garnish with white grape
INVISIBLE QUATREFOIL
in collaboration with artist Pablo Bronstein, in honour of the X MUSE Reveal Series. Created by Sebastien Gans
First served at AMETHSYT XX MUSE dinner, 6 Sackville Street, 5th October 2022
X MUSE Vodka, Otto's vermouth, pink grapefruit, purple basil cordial, lemon juice, tonic
INGREDIENTS
35ml X MUSE vodka
15ml Otto's vermouth
20ml pink grapefruit and purple basil syrup
5ml Bitters Select
25ml Lemon Juice
Topped with Fever Tree Tonic
Garnish with purple basil head and white poppy rim
X MUSE BLOODY MARY 2.0 Created by Sebastien Gans
INGREDIENTS
40ml X Muse Vodka infused in Oregano 10ml Lemon Juice
100ml Passata (mixed with dry tomatoes) 5 dashes of Green Tabasco sauce
8 drops of Lea & Perrins Worcestershire sauce Celery Salt
Pepper
Rim: Fleur de sel/ Szechuan pepper/soya Garnish with slice of cucumber
Method: Stir into a shaker
BONNINGTON
Created by Sebastien Gans
X MUSE stirred with sherry and herbal amaro, served with orange zest
50ml X Muse Vodka
10ml Cynar
5ml Braulio Amaro
2 dashes of Mezcal
Garnish with Orange peel
Method: Add all ingredients and stir in mixing glass
X MUSE SIGNATURE MARTINI
Created by Sebastien Gans
X MUSE stirred with dry vermouth, distilled olives, served with a caper berry
INGREDIENTS
50ml X MUSE Vodka
10ml Noilly Prat Dry 1ml Oli Still
Garnish with a caperberry
MAGICAL TALES
Inspired by Leonora Carrington. Interpreted by Vadim Grigoryan, created by Sebastien Gans
First served at the Venice Biennale, 2022
X Muse in a surprising and delicate interplay of sweet, sour, bitter and salty tastes coming from raspberries, lemons and Campari, served in a coupette with salty sesame mix
"The Milk of Dreams, the title of the Fifty-Ninth Venice Biennale, is taken from a 1950s book by Leonora Carrington, British- Mexican surrealist artist. The artist's esoteric practice resonates strongly with X Muse's own love of esoterics, passion for alchemy, and continuous search for sparkles of inspiration in the ancient wisdom.
INGREDIENTS
40ml X Muse Vodka
10ml Campari
20ml Lemon Juice
20ml Fresh raspberry syrup
Garnish with black salt (combine fleur de sel salt, black sesame, and activated charcoal with pestle and mortar)
GARDA MUSE 2.0
Inspired by FormaFantasma, created by Sebastien Gans
X MUSE shaken with lemon juice, tarragon and absinth. Served and garnished with a drop of olive oil
INGREDIENTS
50ml X Muse Vodka 20ml Fresh Lemon Juice 20ml Tarragon Syrup 2 dashes absinthe
Garnish: drop of olive oil
star/MUSt/stEer (read 'star must steer')
Inspired by lan Hamilton Finley / Vadim Grigoryan,
created by Russell Burgess
First served at the Goodman Gallery's walk through with artist Naama Tsabar, 12th of October 2021
'lan Hamilton Finlay was famous for his concrete poetry, garden poetry and poem-objects. This cocktail is envisaged as a poem- cocktail, where sensitivity of a thought is directly translated to the senses while bypassing the faculty of reflection. The title of the cocktail refers to Finlays's 1968 poem-print Star/Steer. The muse is imagined here as an unattainable star we would like to follow. After drinking this cocktail one should be left wondering about the infinite universe of humanity and beyond and our relationship with it.
—
As Finlay put it himself "There are many stars - which single star shall we choose to steer by?' Vadim Grigoryan
INGREDIENTS
50ml X MUSE Scottish Barley vodka 20ml Drambuie
3 dashes Angostura Orange Bitters
Garnish: Mandarin Oil, gold dusted blueberries x3
Glassware: Embassy Whisky Sour Goblet (130ml)
Method: Stir down first three ingredients and pour into a chilled glass. Drop the mandarin oil on top
X MUSE FRESH-SPIRATION
Created by Denis Broci
First served at X MUSE Helicon Workshop reception, Cromwell Place, 18th of November 2021
X MUSE, Italicus and soda, served with a slice of pink grapefruit and mint
INGREDIENTS
50ml X MUSE Scottish barley vodka
10ml Italicus
75ml Soda
Garnish: Slice Pink Grapefruit, Mint Spring Glassware: Highball or rock
Method: Build and stir the ingredients
X MUSE BLOODY MARY
Created by Denis Broci
First served at X MUSE Helicon Workshop reception, Cromwell Place, 18th of November 2021
X MUSE stirred with fino sherry, tomato liquor, agave, salt and green Tabasco, served over an ice block and garnished with basil and grated horseradish
INGREDIENTS
50ml X MUSE Scottish barley vodka
30ml Fino Lustau Sherry
20ml Tomato Liquor
10ml Agave Syrup (2:1)
5 dashes Saline
5 dashes Green Tabasco
1 Ice Block
Garnish: Basil & Greated Horseraddish Glassware: Rock
Method: Build and stir the ingredients
X MUSE MULE
Created by Denis Broci
First served at X MUSE Helicon Workshop reception, Cromwell Place, 18th of November 2021
X MUSE, Falernum, pineapple, simple syrup and topped up with ginger ale, garnished with mint and coconut musk oil
INGREDIENTS
40ml X MUSE Scottish barley vodka
15ml Velvet Falernum
20ml Clear Pineapple Juice
10ml Simple Syrup (1:1)
75ml Ginger Ale
Garnish: Mint and Coconut Drops
Glassware: Highball
Method: Shake the ingredients and build