Bywater
Since I’m not in New Orleans, I’m just going to enjoy this drink from here.
The Bywater is a southern, Caribbean-inspired take on the Brooklyn cocktail created by Chris Hannah at Arnaud’s in 2007. It’s made with aged rum instead of whiskey, Amaro Averna instead of vermouth, Falernum, Green Chartreuse, and Peychaud’s and orange bitters.
The drink is rich and complex with spice notes from the rum and Falernum, herbal notes from the Chartreuse, and a hit of orange peel from the amaro. I see why the locals like this one!
Recipe:
1 3/4 oz. aged rum (I used Appleton Estate Signature Single Estate Jamaican rum)
3/4 oz. Amaro Averna
1/2 oz. Green Chartreuse
1/4 oz. Velvet Falernum
2 dashes Peychaud’s bitters
2 dashes orange bitters
Orange twist (expressed and discarded) and maraschino cherry for garnish
Directions:
Add ingredients to a mixing glass.
Add ice and stir until chilled. Gently stir to combine.
Strain into a coupe glass.
Express an orange twist over the surface, then discard.
Garnish with a maraschino cherry.
