Diamondback

diamondback

This high octane classic first appeared in Ted Saucier’s Bottom’s Up. Apparently it was named after the Diamondback Lounge in Maryland’s Lord Baltimore Hotel. I’ve made the PDT version whose amounts possibly differ from Saucier’s.  (A bit more whiskey, a bit less chartreuse and apple brandy.) This is a serious tipple,  so if you’re not up for the assertive and gently diluted version in this post, then simply stir with ice then pour over a large single ice cube in a rocks glass. I won’t tell if you won’t. However, if you’ve had a long and tiresome work week and are ready to get the weekend started, this is the drink for you. Happy Friday and Cheers.

from: The PDT Cocktail Book
makes: 1 cocktail

2 ounces Rittenhouse Bonded Rye Whiskey
1/2 ounce Laird’s Bonded Apple Brandy
1/2 ounce Yellow Chartreuse

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Stir with ice and strain into a chilled coupe.

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