Bywater
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Bywater
Photographed in a Libbey Old Fashioned 11oz
| 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 |
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
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
Alcohol content:
- 1.9 standard drinks
- 28.83% alc./vol. (28.83° proof)
- 26.8 grams of pure alcohol
- More After dinner/digestif cocktails
- More Contemporary classic cocktails
- More Short & stirred cocktails
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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Loved the blend of flavors that you normally wouldn’t expect.
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.