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

Ingredients

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

Falernum liqueur

2 dash

Peychaud's or other Creole-style bitters

How to make

Glass

Prepare

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Garnish with maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bywater contains 286 calories

Alcohol content:

1.9 standard drinks
28.56% alc./vol. (57.12° proof)
26.6 grams of pure alcohol

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

Comments & Discussion

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Simon Sedgley Premium Member 7w

Straight up in a Coupe glass was lovely for us. Let it warm and it will lose its initial sharpness.

Robert Spain 8w

Very good with Lucano and Averna. Just mind how strong it is, especially if you upgrade your rum to OFTD.

George Jetson 32w

Followed the Original recipe as an up cocktail with a few changes. I flipped the proportion of Averna and Chartreuse and used 2x the bitters recommended. It cut down the sweetness for me and brought out more of that Amer Picon vibe. Also I immersed the expressed orange peel into the cocktail as a garnish and left out the cherry.

Mike Premium Member 49w

Original Chris Hannah spec with OFTD rum, John Taylor falernum, Averna, green chartreuse, Ango orange bitters, Peychaud’s bitters. Wow. Really delicious, complex and layered flavors. A bit sweet? Perhaps, but I think it needs the sweetness to tame the heat from the OFTD and chartreuse. Not for the faint of heart, as it is quite punchy. But flavor for days. Highly recommended.

Brad Burkett Premium Member 1y

Subbed China-China in place of the Amer Picon and added a few drops of absinthe — delicious cocktail for late night sipping!

Dave D. Premium Member 1y

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.

Dave D. Premium Member 50w

Made it again but used my Green Chartruese after finding a bottle this summer! Love this drink… and having Amer Picon makes it all the better…dos go straight up this time….it is wonderful to pull out each flavor in this cocktail!

Max Bul 1y

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

j dawsari 2y

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 2y

Split Averna and ChinaChina

Lugless Booth 4y

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.