Bywater
Ingredients
- 1 2⁄3 oz Caribbean blended rum aged 6-10 years
- 3⁄4 oz Amer Picon
- 1⁄2 oz Green Chartreuse
- 1⁄6 oz Difford's Falernum liqueur
- 2 dash Peychaud's Aromatic Bitters
Method
Glass:
Photographed in a Libbey Old Fashioned 11oz
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of skewered Luxardo Maraschino Cherry.
Method:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish:
- Garnish with maraschino cherry.
Nutrition:
One serving of Bywater contains 286 calories
History:
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.
Original recipe: Stir all ingredients with ice and strain into chilled Nick & Nora glass:
- 52.5ml (1¾oz) Aged rum
- 22.5ml (¾oz) Averna amaro
- 15ml (½oz) Green Chartreuse
- 7.5ml (¼oz) Velvet Falernum
- 2 dashes Regans' orange bitters
- 2 dashes Peychaud's bitters
Review:
This spirit-forward, herbal and bitter-sweet cocktail was originally served without ice but dilution tames its fire to appeal to a wider audience as an after-dinner digestif.
