The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe!
Patrick Jennings' Diamondback Recipe
- 1 ½ ounces Rittenhouse Rye
- ¾ ounce Green Chartreuse
- ¾ ounce Laird’s Bonded Apple Brandy
- Garnish: brandied cherry
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled and strain into a chilled coupe glass.
3. Garnish with brandied cherry.
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