Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass (optionally over a chunk of block ice).
| 1 2/3 fl oz | Caribbean blended rum aged 6-10 years |
| 3/4 fl oz | Amer Picon |
| 1/2 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1/6 fl oz | Difford's Falernum liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Read about cocktail measures and measuring.
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.
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
Nutrition:
One serving of Bywater contains 288 calories.
Alcohol content:
- 2.2 standard drinks
- 32.47% alc./vol. (64.94° proof)
- 30.2 grams of pure alcohol
Join the Discussion
... comment(s) for Bywater
You must log in to your account to make a comment.