Diamondback

Difford’s Guide
Discerning Drinkers (102 ratings)

Serve in a Nick & Nora glass

Ingredients:
1 oz Straight rye whiskey (100 proof /50% alc./vol.)
12 oz Calvados / apple brandy / straight applejack
12 oz Yellow Chartreuse (or génépy liqueur)
14 oz Chilled water omit if using wet ice
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of skewered Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. STRAIN into chilled glass.
  5. Garnish with maraschino cherry.
  6. Garnish with skewered cherry.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

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)

View readers' comments

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

Nutrition:

One serving of Diamondback contains 157 calories

Alcohol content:

  • 1.5 standard drinks
  • 32.06% alc./vol. (32.06° proof)
  • 21.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Peter McCarthy’s Avatar Peter McCarthy
19th November 2024 at 06:55
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.
16th September 2024 at 01:00
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’s Avatar Jim G
1st September 2024 at 23:24
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’s Avatar Simon Difford
2nd September 2024 at 09:39
Great to hear Jim. We aim to offer you more.
Jeremy Harrold’s Avatar Jeremy Harrold
29th November 2022 at 17:28
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.’s Avatar Geoff B.
27th October 2022 at 05:12
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.’s Avatar David M.
27th October 2022 at 04:57
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’s Avatar Calvin Grant
24th October 2022 at 03:06
This is a really good boozy cocktail; potent indeed. Perhaps I should've added all 10ml chilled water.
Eva S.’s Avatar Eva S.
2nd October 2022 at 01:17
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’s Avatar Florian Ruf
11th July 2022 at 20:34
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 McCarthy’s Avatar Peter McCarthy
19th November 2024 at 06:42
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.
John Hinojos’ Avatar John Hinojos
3rd May 2021 at 02:53
Totally agree that this is a great after-dinner/nightcap sipping drink. Very spirit forward.
John Hinojos’ Avatar John Hinojos
19th August 2021 at 04:38
I really like this drink and decided to do it over the rocks and I like my drinks cold. I put in over a block of ice and used Green Chartreuse. It was great. Cold, but not watered down, and a strong hint of herbs.