Bywater

A spirit-forward New Orleans original, the Bywater reimagines the Brooklyn with rum standing in for whiskey and Averna for vermouth, while green Chartreuse and Velvet Falernum lend herbal lift and a whisper of the Caribbean. Chris Hannah built it at Arnaud's French 75 Bar in the late 2000s, naming it for the riverside neighborhood downstream of the French Quarter. Bittersweet, aromatic, and best after dinner.

DigestifClassicSpirit-ForwardAfter Dinner

Ingredients

  • 1.75 ozAged Rum
  • 0.75 ozAmaro Averna
  • 0.5 ozChartreuse Green
  • 0.25 ozFalernum
  • 2 dashPeychaud's Bitters
  • 2 dashRegans' Orange Bitters No. 6

Garnish: Orange Peel, Maraschino Cherry

Preparation

Stirred · Coupe · None

  1. 1.

    add

    Combine aged rum, Averna, green Chartreuse, Velvet Falernum, Peychaud's bitters, and orange bitters in a mixing glass.

  2. 2.

    stir

    Add ice and stir until well chilled and properly diluted.

  3. 3.

    strain

    Strain into a chilled coupe or Nick & Nora glass.

  4. 4.

    express

    Express an orange twist over the surface, then discard it.

  5. 5.

    garnish

    Garnish with a cherry.

Flavor Profile

sweet
40%
body
39%
spiced
35%
herbal
28%
fruity
25%
viscosity
24%
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