The Diamondback is a 20th-century cocktail featured in the 1951 book Bottoms Up by Ted Saucier, who credits its creation to the Diamondback Lounge at the Lord Baltimore Hotel. The hard-hitting cocktail, which saw a revival in the cocktail renaissance, is a simple mix of rye, applejack and yellow Chartreuse. While the original version called for shaking the drink, more modern iterations tend to stir the cocktail and serve it up.