Bywater
Aged rum, green Chartreuse, Averna, falernum and Peychaud's, stirred. Chris Hannah's 2009 New Orleans drink — a rum Manhattan dressed in Chartreuse and amaro, named for the neighbourhood downriver.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the rum, green Chartreuse, Averna, falernum and bitters to a mixing glass.
Fill with ice and stir for 25 to 30 seconds.
Strain into the chilled coupe, express an orange peel over the top and drop it in.
A thoughtful finish
- Three-quarters of an ounce of green Chartreuse is a lot of flavour and the right amount; the rum needs to be good enough to meet it.
- Averna is Hannah's amaro; Montenegro or CioCiaro make gentler versions.
- Stir long; the drink is strong and wants dilution.
Common mistakes
- A light rum; the drink needs an aged one with weight.
- Yellow Chartreuse, which is too soft here.
- Shaking.
A few good questions.
What does a Bywater taste like?
A rum Manhattan with Chartreuse's herbs, Averna's caramel bitterness and falernum's clove and ginger — rich, complex, strong.
Who is Chris Hannah?
A New Orleans bartender, long of Arnaud's French 75 Bar and later Jewel of the South, and the creator of the Bywater.
Where is Bywater?
A neighbourhood of New Orleans downriver from the French Quarter and the Marigny.
Can I use another amaro?
Yes; Averna is the recipe, but any mid-weight amaro works.
Variations
- Manhattan — Rye and sweet vermouth.
- Palmetto — Aged rum, sweet vermouth and orange bitters.
- Vieux Carré — Rye, cognac, vermouth and Bénédictine.
- Corn 'n' Oil — Dark rum, falernum, lime and bitters.
Where it comes from
2009 · New Orleans · Chris Hannah · Arnaud's French 75 Bar
Chris Hannah created the Bywater at Arnaud’s French 75 Bar in the French Quarter in 2009, naming it for the Bywater neighbourhood downriver, and built it on aged rum as a Manhattan is built on rye — with green Chartreuse and Averna doing the vermouth’s work, falernum for the island spice, and Peychaud’s for New Orleans. It won a national competition and travelled through the craft bars of the 2010s. It is one of the best modern rum stirred drinks, and the Chartreuse-and-amaro pairing has been copied widely since.
Sources
- Robert Simonson, Modern Classic Cocktails, 2022 (book)
- Chris Hannah, Arnaud's French 75 Bar recipes, 2009 (interview)
- Difford's Guide, Bywater, 2015 (reference)
Strength. About 2.44 US standard drinks at an estimated 34.3% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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