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Diamondback

Classic/vintage · Hall of Fame and must know/try

4.2 128 ratings

Favorite

Ingredients

1 oz Rye whiskey 50% abv
1/2 oz Calvados apple brandy
1/2 oz Chartreuse Yellow
1/4 oz Chilled water

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Garnish with skewered cherry.

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Flavour profile

50.0% alc./vol. · 1.5 standard drinks · 157 calories

History

This cocktail combines apple spirit, rye whiskey, and rich herbal Chartreuse. For serving in a coupe: 45ml rye whiskey 22.5ml Calvados 22.5ml Yellow Chartreuse 10ml chilled water (omit with wet ice)

This recipe is adapted from Ted Saucier's 1951 book, Bottoms Up. Saucier recommended two parts rye whiskey, one part applejack, and one part yellow Chartreuse. The drink, properly named the Diamondback Lounge Cocktail, was the signature offering at the Diamondback Lounge bar, located within the Lord Baltimore Hotel. This historic 22-story hotel, which opened in 1928, remains a part of Baltimore, Maryland's skyline today, though the Diamondback Lounge itself is long gone. The cocktail and the lounge are named after the diamondback terrapin, a turtle species native to the tidal marshes of the American east coast. This turtle's shell features a diamond pattern, giving it its name. Since 1932, this turtle has served as the University of Maryland's mascot and is also the official State Reptile of Maryland. DIAMONDBACK LOUNGE Courtesy, Lord Baltimore Hotel, Baltimore 1 jigger Old Schenley rye whisky ½ jigger applejack ½ jigger yellow chartreuse Ice Shake well. Serve over cracked ice in old-fashioned glass. Decorate with sprig of fresh mint.

Created by Ted Saucier