Diamondback Cocktail

Patrick Spears / Supercall

Bright and herbaceous, this simple, three-ingredient tipple also packs a boozy bite. Named after the Diamondback Lounge in Lord Baltimore Hotel in Baltimore, Maryland, the drink first appeared in Bottoms Up, a cocktail book published in 1951 by Ted Saucier. Word of caution: Making the cocktail as Saucier did (with all overproof spirits) results in an extremely potent mix that might prove unpleasant for all but the most bulletproof palates.

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

  • 1.5 oz Rye Whiskey
  • 0.75 oz Apple Brandy
  • 0.75 oz Chartreuse

INSTRUCTIONS

Step one

Add all ingredients to a mixing glass with ice and stir.

Step two

Using a julep strainer, strain into a chilled coupe.

Contributed by Supercall