Name: Bywater
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Aged rum (6-10yr); 22.5 ml Amer Picon; 15 ml Chartreuse Green; 5 ml Falernum liqueur; 2 dash Creole bitters

Bywater
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Photographed in a Libbey Old Fashioned 11oz

Ingredients:
1 ²⁄₃ oz	Caribbean blended rum aged 6-10 years
³⁄₄ oz	Amer Picon
¹⁄₂ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₆ oz	Difford's Falernum liqueur
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish with maraschino cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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

More cocktails by Chris Hannah

Alcohol content:

1.9 standard drinks
28.83% alc./vol. (28.83° proof)
26.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Dave D.

9th June at 00:40

Went with original recipe. Used Baracdo 8 yr old and used Dolin Genepy as my substitute . I find it a nice sub as 8’ very stingy on my green chartreuse bottle!!!
Loved the blend of flavors that you normally wouldn’t expect.

Max Bul

17th May at 21:00

this is the best i have tried, but i need to reduce the sweetness a little

j dawsari

31st March 2024 at 15:31

I tried this with the original recipe and…wow…was it sweet.

I subbed Montenegro for Averna, but I find those two have a similar ‘sweet’ profile as far as amari go.

Granted the dry/sour rating is for Difford’s recipe, but that original recipe is *way* sweeter than what I anticipated.

Elliot Cottrelle

10th October 2023 at 01:32

Split Averna and ChinaChina

Lugless Booth

31st July 2022 at 15:45

Tried this last night with China-China Bigallet in the Picon slot. Delightful. Slightly increased the amounts of each element and served this Up. Am hoping to be visited by a bottle of the real Picon in the near future and will avidly compare. Cheers and china-china.

John Hinojos

17th February 2022 at 04:10

Didn't have Amer Picon, so used Amaro Montenegro and 2 dashes of orange bitters to add the bitter orange flavour. Worked wonderful.

JACQUELINE KIRK

5th January 2021 at 18:14

Lovely, complex, yet easy to drink...upped Falernum to 1/4 oz. and rum to 2 oz. Staying on brand :)

Logan Huff

21st December 2020 at 02:39

Found a variation of this recipe that uses .75oz Averna and 2 dashes of orange bitters instead of Amer Picon. Really enjoyable.

Pascal de Kloe

22nd August 2020 at 22:17

Absolutely brilliant, with or without ice. What is it with New Orleans and drinks?

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