Bywater

 

Story

I honestly don’t know what to make of this drink’s history. The internet tells me that it was invented in 2007 by bartender Chris Hannah while working at Arnaud’s French 75, a bar in New Orleans. The internet also presents recipes for two very different drinks.  Both versions have rum, green chartreuse, and falernum, but one goes with Amer Picon and a cherry, while the one I chose uses rye and a lemon twist.  I favor this version because it crosses the classic New Orleans flavors of rye, Peychaud’s bitters, and lemon with the distinctly tiki vibe of Jamaican rum and Velvet Falernum.  This cocktail is definitely a rum drink, but it has complexity and a lot of interesting depth to the flavor.  There are clear Vieux Carre and Sazerac notes in there, which should delight the Club, but it’s definitely its own thing.  Strong but balanced, subtly sweet, with shouts out to a number of distinct influences, this drink is a delight. Cheers!

 

Recipe

1.0 oz Rittenhouse rye
0.75 oz Jamaican rum (Smith & Cross)
0.5 oz green chartreuse
0.25 oz Velvet Falernum
2 dashes Peychaud’s bitters
lemon twist
-Stir ingredients with ice.  Strain into chilled coupe or Nick & Nora. Express twist and garnish.

C.I.A.

 

Story

This drink was first designed as a shot created by bartender Tonia Guffey while working at a bar in New York called Dram.  It featured Laird’s Bonded Apple Brandy and Cynar along with a dash of Angostura bitters.  Apparently cocktail genius Sother Teague wanted this flavor combination to last longer, so he turned it into a full cocktail by upping the portions, splitting the Cynar with dark vermouth Punt e Mes, and switching the bitters.  What he got was another scaffa, which you’ll recall is a drink mixed and served at room temperature.  The name C.I.A. stands for “Cynar in Applejack”.  This one is dark and rich with a subtle but inviting aroma.  I’d describe the sip as broad and smooth.  The apple flavors of the brandy and bitters come first, followed closely by the bitter notes from the Cynar.  The Punt e Mes brings it home with a sweet, spiced finish that lingers at the end. It’s balanced and not too boozy, which is a bit of a surprise given the lack of ice.  A great drink for a cold wintery evening. Cheers!

 

Recipe

1.5 oz Laird’s Bonded Apple Brandy (100 proof)
0.75 oz Punt e Mes
0.75 oz Cynar
0.25 oz water
2 dashes apple bitters
-Stir ingredients in an old-fashioned glass.  Express orange twist over the drink and garnish.