Bywater
CLASSIC · HAVANA CLUB AÑEJO 7 AÑOS CUBAN RUM

Bywater

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.

Ingredients
Amer Picon22.5 ml
Green Chartreuse15 ml
Peychaud's Bitters4 dashes
Maraschino Cherry
Glassware
Old Fashioned
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Anise · Juniper

Estimated profile

Method
  1. 1

    STIR all ingredients with ice. STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice). Garnish with maraschino cherry.

From the Bartender

The Bywater cocktail was adapted in 2008 by Chris Hannah at Arnaud's French 75 Bar in New Orleans, USA. His original recipe called for 52.5ml Aged rum, 22.5ml Averna amaro, 15ml Green Chartreuse, 7.5ml Velvet Falernum, 2 dashes Regans' orange bitters, and 2 dashes Peychaud's bitters, served in a chilled Nick & Nora glass.

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