I recently had a cocktail at Noir in Cambridge that was loosely based on the Diamondback, and it made me realize that I had never made the original. It’s another drink that I didn’t think I would love; the recipe reminded me too much of the Widow’s Kiss, which is not one of my favorites. And unlike the Blood and Sand in my previous post, which pleasantly surprised me, this one was about what I expected. I don’t hate it, not at all, but it’s probably not a drink I’m going to make again or order at a bar.
So why am I posting it here anyway? Because I think it qualifies as a classic cocktail, and for my own nerdy reasons I think every classic cocktail is worth making at least once. And just because it’s not my taste doesn’t mean it’s not going to be yours. Also, Yellow Chartreuse cocktails are few and far between, and I always like giving them a try. At least until my Yellow Chartreuse goes the way of my Green Chartreuse and disappears.
I expected the Diamondback to be very fall-appropriate with its rye and apple brandy, but I was surprised to find that it’s actually kind of bright and floral. The healthy pour of Yellow Chartreuse takes charge with herbaceous and floral flavors that remind me more of springtime than anything else. The Diamondback also has a reputation for being a strong drink, which isn’t necessarily true unless you use bottled-in-bond rye and apple brandy, like I did. Go big or go home, right?
History of the Diamondback Cocktail:
Whenever I heard the name of this cocktail, I thought of the venomous diamondback rattlesnake, which seemed like an appropriate inspiration for a strong, biting drink that is a bit of an acquired taste. Imagine my surprise when I learned that it was actually named for the diamondback turtle, one of the least intimidating reptiles I can think of. Well, to be precise, it was named for the bar where it was invented, which was named after the diamondback turtle, the state reptile of Maryland. Which is maybe even less cool, if that’s possible.
The bar in question was the Diamondback Lounge in the Lord Baltimore Hotel in – you guessed it – Baltimore, Maryland. You may also see the drink referred to with the full name “Diamondback Lounge,” in the style of the Clover Club or the Hotel Nacional. The Lord Baltimore Hotel is still there, but it looks like the lounge has been replaced by a fairly generic hotel bar, which is a shame. I don’t know who created the drink or exactly when, but the recipe first appears in print in Ted Saucier’s 1951 book Bottoms Up. I always like to see the first appearances of these recipes for myself, and since I can’t find a photo or copy of this one online, I ordered a reprint of the book. It’s a great one to own, because it’s also the first appearance of the Last Word cocktail, an all-time favorite of mine (and just about anybody else who likes cocktails).
I was surprised to see that Saucier recommends shaking the drink and serving it over ice with mint. I think I prefer the method below, but I might give his way a try too.
Diamondback
1.5 oz. rye whiskey (Rittenhouse)
3/4 oz. apple brandy (Laird’s Bottled-in-Bond)
3/4 oz. Yellow Chartreuse
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe glass and garnish with a brandied cherry.