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Bywater

After dinner/digestif · Contemporary classic · Short and stirred

4.0 61 ratings

Ingredients

1 2/3 oz Aged rum (6-10yr)
3/4 oz Amer Picon
1/2 oz Chartreuse Green
1/6 oz Falernum liqueur
2 dash Creole bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

  1. 5 Garnish with maraschino cherry.

Flavour profile

28.6% alc./vol. · 1.9 standard drinks · 286 calories

History

Originally served neat, this herbal, bitter-sweet cocktail benefits from dilution to mellow its strength, making it a suitable after-dinner digestif.

This recipe was created in 2008 by Chris Hannah at Arnaud's French 75 Bar in New Orleans, USA. The original preparation involves stirring all ingredients with ice and straining into a chilled Nick & Nora glass. The components are: 52.5ml (1¾oz) Aged rum, 22.5ml (¾oz) Averna amaro, 15ml (½oz) Green Chartreuse, 7.5ml (¼oz) Velvet Falernum, and 2 dashes each of Regans' orange bitters and Peychaud's bitters.

Created by Chris Hannah