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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
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.
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