Diamondback
The Diamondback is a herbal spirit-forward cocktail made with Rye Whiskey, Apple Brandy and Yellow Chartreuse. It is stirred and served in a cocktail glass, about 34% ABV.
- Method
- Stirred
- Glass
- Cocktail glass
- Served
- Neat/Up
- Strength
- About 34% ABV
- Family
- Spirit-forward
- Flavour
- Herbal & floral
- Listed in
- Difford's Guide Hall of Fame
Ingredients
- 45mlRye Whiskey
- 22mlApple Brandy
- 22mlYellow Chartreuse
How to make it
- Stir all ingredients with ice and strain into a chilled cocktail glass.
Tip: Stir with plenty of cold, hard ice for 20 to 30 seconds. You want it chilled and silky, not cloudy.
About the Diamondback
The house cocktail of the Diamondback Lounge at the Lord Baltimore Hotel, first printed in Ted Saucier's Bottoms Up (1951). The name refers to the diamondback terrapin, Maryland's state reptile, not the snake.
Missing something?
- No Rye Whiskey? Use Bourbon (Softer and sweeter than rye's spice)
- No Rye Whiskey? Use Jim Beam Bourbon (A bourbon: softer and sweeter than rye)
- No Apple Brandy? Use Calvados
- No Apple Brandy? Use Brandy (Grape instead of apple)
- No Yellow Chartreuse? Use Green Chartreuse (Stronger and more herbal, so use a bit less)
- No Yellow Chartreuse? Use Bénédictine (Honey and herbs, a close match)
All swaps for Rye Whiskey, Apple Brandy and Yellow Chartreuse
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