Name: Diamondback
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rye whiskey 50% abv; 15 ml Calvados apple brandy; 15 ml Chartreuse Yellow; 7.5 ml Chilled water

Ingredients

1 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

¹⁄₂ fl oz

Calvados / apple brandy / straight applejack

¹⁄₂ fl oz

Yellow Chartreuse (or génépy liqueur)

¹⁄₄ fl oz

Chilled water/mineral water (omit if using wet ice)

How to make

Glassware

Prepare

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

Garnish with skewered cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Diamondback contains 157 calories

Alcohol content:

1.5 standard drinks
32.02% alc./vol. (64.04° proof)
21.7 grams of pure alcohol

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

Review

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

To scale up for serving in a coupe glass:
45ml (1½oz) Straight bottled in bond rye whiskey
22.5ml (¾oz) Calvados
22.5ml (¾oz) Yellow Chartreuse
10ml (⅓oz) Chilled water (omit if wet ice)

Comments & Discussion

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Ruth Harvey 1y

We are celebrating our 10 year wedding anniversary today. H2❤️
I looked for a cocktail with Diamond in the name (modern symbol of 10 years of marriage) and found this!
Our kind of cocktail...no compromises or alterations needed🥰

Peter M Premium Member 1y

Getting the dilution right is key, but once done this is a tasty spirit-forward cocktail. The Chartreuse is the most prominent component, but the rye whiskey and subtle Calvados provide a nice 'backbone' and increase the complexity. Since the Calvados is the most subtle component, I'm curious to try Florian Ruf's idea of increasing the Calvados by 5 ml and decreasing the Chartreuse by 5 ml next time.

Tuber Magnatum Premium Member 41w

Have you tried this again using Discerning Drinker Ruf's suggested ratios? I drank this tonight, and as it was the first time, I used the "official" Difford's Guide recipe. However, I too am thinking the altered ratios may indeed be better. I will try again and try to remember (no easy task; another birthday coming up!) and report back!

Stephen McGuire 2y

The name caught my eye as Diamondback ratttlesnakes are a daily thought here. So while it was named after the turtle on the east coast, I think it’s fitting for the snake in the west—Smooth, strong, silky, potentially dangerous. “Boozy” doesn’t fit for me as I interpret that (perhaps incorrectly) as unbalanced and I feel this is balanced. But definitely a sipper. Really enjoyed it

Jim G 2y

There are so many wonderful cocktails containing Chartreuse, both green and yellow, and I've added this one to my list. I've yet to find one I don't like. This cocktail is excellent but, despite being now near 75 years old, had escaped my scrutiny. I love that Diffords resurrects these excellent classic cocktails and makes them accessible. Cocktail history seems to add to the pleasure of sipping on these old drinks, and I appreciate this addition.

Simon Difford Verified User Premium Member 2y

Great to hear Jim. We aim to offer you more.

Jeremy Harrold 3y

Wow! Strong! Almost the definition of ‘spirit forward’ The Chartreuse does add a touch of honey and especially its herbal flavour on the aftertaste. The Calvados seems to be quivering somewhere in the longs grass. I must get some Laird’s Applejack and try this again (and American Trilogy).

Geoff B. 3y

Haven’t tried this one for a while and was pleasantly surprised by the honey, herbaceous, and mouthfeel. Lower volume, but high on flavor!

David M. Premium Member 3y

One of the best new cocktails for me in a while!
Rye brings structure, backbone.
Nice mouthfeel from the sugar in the Chartreuse. Calvados adds aromaticity.

Calvin Grant Premium Member 3y

This is a really good boozy cocktail; potent indeed. Perhaps I should've added all 10ml chilled water.

Eva S. 3y

Saw a photo of this recipe in a post and decided to try it. Very nice autumn cocktail-spicy with a hint of apple fruit. I’m sure we’ll make it again!

Florian Ruf Premium Member 4y

I used the original ingredients and find the calvados a little bit too much in the background and the Chartreuse a little bit too prominent. Maybe 2 cl Calvados and only 1 cl Chartreuse would be worth a try.

Peter M Premium Member 1y

While I liked it as-is, I'll agree that the Chartreuse is most prominent and the Calvados is most subtle, so I'm curious to try your suggestion next time.

Tuber Magnatum Premium Member 41w

Have you tried this with your suggested ratios? While I very much enjoyed Difford's Guide's recipe, after drinking this cocktail for the first time, your idea sounds very promising.