Diamondback
A spirit-forward classic of rye whiskey, apple brandy and yellow Chartreuse in a glorious herbal, fruity balance.
Ingredients
- Rye whiskey, high-proof if you can45 ml
- Apple brandy, Calvados or Laird's Bonded22.5 ml
- Yellow Chartreuse22.5 ml
- Lemon, to garnish (optional)1 twist
Method
- Put a coupe or Nick & Nora glass in the freezer for a few minutes, so it is ice-cold when you serve.
- Pour the rye whiskey, apple brandy and yellow Chartreuse into a mixing glass.
- Fill the mixing glass with plenty of fresh ice.
- Stir briskly for 20–30 seconds, until the drink is well chilled and diluted.
- Strain into the cold glass.
- Twist a strip of lemon peel over the drink and drop it in, or garnish with a cocktail cherry.
Credit Ted Saucier, Bottoms Up (1951)
About this drink
The Diamondback comes from the Baltimore cocktail scene of the mid-twentieth century and first appeared in print in Ted Saucier's 1951 book Bottoms Up. Back then it was often shaken and served over ice with mint, but today most people prefer to stir it for a clear, silky texture. It is a true spirits drink, in which the spicy edge of rye, the fruity sweetness of apple brandy and the herbal notes of yellow Chartreuse meet in perfect harmony.
Questions and answers
What kind of drink is a Diamondback?
A stirred, spirit-forward cocktail from the 1950s that combines rye whiskey with apple brandy and yellow Chartreuse. Three powerful flavours, two parts rye to one part each of the others, with no vermouth to soften them.
Can you swap yellow Chartreuse for green?
Green Chartreuse is stronger and more bitter, while yellow is sweeter and gentler. Use green if you want more bite, but be aware that the balance of the drink changes markedly.
