Diamondback

A bracing, spirit-forward sipper from mid-century Baltimore, the Diamondback layers rye's peppery backbone over the orchard depth of apple brandy and the honeyed, herbal lift of yellow Chartreuse — three potent spirits stirred down to a single glowing whole. It was born at the Diamondback Lounge of the Lord Baltimore Hotel and recorded in Ted Saucier's 1951 "Bottoms Up." The name nods not to the snake but to Maryland's diamondback terrapin. Deceptively simple and unapologetically strong.

ClassicSpirit-Forward

Ingredients

  • 1.5 ozRye Whiskey
  • 0.75 ozApple Brandy
  • 0.75 ozHerbal Liqueur(yellow Chartreuse)

Preparation

Stirred · Coupe · None

  1. 1.

    add

    Combine the rye whiskey, apple brandy, and yellow Chartreuse in a mixing glass with ice.

  2. 2.

    stir

    Stir until well chilled, about 20-30 seconds.

  3. 3.

    strain

    Strain into a chilled coupe or cocktail glass.

Flavor Profile

spiced
48%
body
40%
sweet
30%
herbal
30%
heat
23%
fruity
22%
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