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 | Bacardi 8 year old rum |
| 3⁄4 fl oz | Picon Amer |
| 1⁄2 fl oz | Green Chartreuse liqueur |
| 1⁄6 fl oz | Taylor's Velvet Falernum liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Our Comment:
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.
About:
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.
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