Bywater
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.
Ingredients
Units:
- Aged Rum - 1¾ fl oz
- Averna - 1½ Tbsp
- Green Chartreuse - 1 Tbsp
- Falernum - 1½ tsp
- Peychaud's Bitters - 2 dash
- Orange Bitters - 2 dash
- Ice - 6 oz
- Orange Peel - 1 piece
- Cherry - 1 piece
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