Bywater Classics Recipe

Inspired by The Bywater

Time7m

Serves1

Brisket Shooter, Sazerac, rye, armagnac, Peychaud's, Herbsaint, gomme

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Ingredients

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1
Prepare glass
Select a chilled old-fashioned glass or rocks glass. Pour 0.25 oz Herbsaint into the glass, swirl to coat the interior (especially around the rim), then discard any excess (or keep a thin herb-scented layer).
2
Mix cocktail
In a mixing glass add 1.5 oz rye whiskey, 0.25 oz Armagnac, 0.25 oz gomme syrup, and 3 dashes Peychaud's bitters. Add plenty of ice to the mixing glass.
3
Stir
Stir the mixture for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted (target dilution ~20–25%).
4
Strain and serve
Strain the chilled cocktail into the Herbsaint-rinsed glass over the large ice cube. Express a lemon twist over the surface to release oils, rub the twist on the glass rim, and drop it into the drink as garnish.
5
Optional finishing: if you prefer a slightly sweeter or silkier texture, use a 1:1 gomme for gomme syrup (equal parts sugar and water with a small amount of gum arabic) or adjust to 0.5 oz to taste.