Diamondback

Serve in a

Garnish:

Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain unto chilled glass.

Review:

This potent cocktail marries apple spirit with rye whiskey and rich herbal Chartreuse. An after-dinner/nightcap tipple.

Variant:

American Trilogy

History:

Adapted from Ted Saucier's 1951 Bottoms Up book in which the author calls for two parts rye whiskey, one part applejack and one part yellow Chartreuse. The Diamondback Lounge Cocktail, as its properly named, was the signature drink at the Diamondback Lounge bar which lies within the Lord Baltimore Hotel. This historic 22-story hotel opened in 1928 and still graces the skyline of Baltimore, Maryland to this day, although sadly the Diamondback Lounge has long gone.

The cocktail, and indeed the lounge bar where it originated, are named after the diamondback terrapin, a species of turtle common to the tidal marshlands of America's east coast which, as its name suggests, has a diamond pattern on top of its shell. Since 1932, the turtle has been the University of Maryland's school mascot and is also the Maryland State Reptile.

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.

Ted Saucier, 1951

More cocktails by Ted Saucier

Alcohol content:

• 1.6 standard drinks
• 32.69% alc./vol. (65.38° proof)
• 22.9 grams of pure alcohol