The Diamondback cocktail was created in a now defunct hotel in Baltimore. The lounge was called the Diamondback (terrapin) after the turtle native to the east coast. The drink was the house cocktail and it is very boozy, which I love.
From what I understand, the original recipe used green chartreuse. I came across this recipe in the Death & Co cocktail book. They call for yellow chartreuse. I can’t find either the yellow or green versions. I have substituted green chartreuse with Faccia Brutto Centerbe so I decided that my version would feature this spirit.
I have read mixed reviews on this cocktail. I have a mixed review. My first sip, I thought was too herbaceous. I started thinking that my substitutions didn’t meld well. In anticipation of liking this drink, I made a double batch. I thought I was screwed. I toyed with adding a sweetener or something else. Well, I took a few more sips and decided I kind of liked it. By the time I finished the first one, my mind was changed and I actually liked it. The second cocktail of the batch was chilling in the freezer. That one was even better when it was almost icy. Anyway, turns out I liked it.
Ingredients for a Diamondback Cocktail
- 2 oz Rittenhouse Rye 100 proof
- 1/2 oz Laird’s Bonded Apple Brandy
- 1/2 oz Faccia Brutto Centerbe
- Luxardo cherry for garnish
How to make a Diamondback Cocktail
- Add the rye whiskey, apple brandy and Faccia Brutto Centerbe to a mixing glass.
- Add ice and stir for 20 seconds until chilled and combined.
- Strain into a Nick and Nora and garnish with a cherry.
one foodie 