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New Orleans bartender Chris Hannah made this cocktail in honor of his city’s artsy, Caribbean-flavored Bywater neighborhood. He sometimes fashions the drink with an orange-centric Amer Picon replica instead of the Averna. If you substitute Amer Picon, omit the orange bitters and the orange peel.
1 3/4 oz. aged rum
3/4 oz. Averna
1/2 oz. green Chartreuse
1/4 oz. Velvet Falernum
2 dashes Peychaud’s Bitters
2 dashes Regans Orange Bitters
Tools: mixing glass, barspoon, strainer
Glass: cocktail or coupe
Combine liquid ingredients in a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into a chilled cocktail glass or coupe. Twist an orange peel over the drink to extract its oils, then discard and garnish with a cherry.
Chris Hannah, Arnaud's French 75, New Orleans