Diamondback

A boozy rye and applejack classic.

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.

Ingredients

Serving: 1

  • 1 1/2 ounce American rye whiskey
  • 1 1/2 ounce American rye whiskey
  • 3/4 ounce applejack, preferably Laird’s Applejack
  • 3/4 ounce applejack, preferably Laird’s Applejack
  • 3/4 ounce yellow Chartreuse
  • 3/4 ounce yellow Chartreuse

Directions
  1. Add all ingredients to a mixing glass and stir with ice.
  2. Strain into a chilled glass.

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