Chris Hannah created the Bywater at Arnaud’s in 2007. The drink is essentially a distant Southern cousin to the Brooklyn. To reflect the Bywater neighborhood’s Caribbean influence, Hannah swapped out the whiskey for rum. He added falernum, a traditional Caribbean liqueur with top notes of allspice, lime and ginger. Instead of vermouth, he opted for Averna—“amaro has more body than vermouth,” Hannah notes. The amaro offered a distinct tang of orange peel, another staple of the South and a tip of the hat to the orange-heavy Amer Picon in the Brooklyn.
Bywater
Chris Hannah | New Orleans
Ingredients
Serving: 1
- 1 3/4 ounces aged rum
- 3/4 ounce Averna
- 1/2 ounce green Chartreuse
- 1/4 ounce Velvet Falernum
- 2 dashes Peychaud’s bitters
- 2 dashes Regans’ orange bitters
Garnish: orange twist (expressed and discarded), cherry
Directions
- Stir all ingredients until chilled in a mixing glass filled with ice.
- Strain into a coupe or a Nick & Nora glass.
- Express an orange twist over the surface, then discard. Garnish with a cherry.