This Whiskey and Chartreuse Cocktail Is Ready for a Third Act
The Diamondback has presently experienced a revival. The combination of rye, apple brandy and yellow Chartreuse had a second of stardom in the course of the mid-aughts at bars like New York’s Pegu Club, Milk & Honey and Very little Department. But from in which did the Diamondback arrive, and what was it about the 20th-century drink that built it so well-known between this initial wave of renaissance hot spots?

Just one driving power guiding the Diamondback’s revival was the book in which it is printed. The drink’s inclusion in Bottoms Up, a compilation of recipes collected by onetime Waldorf-Astoria publicist Ted Saucier, set it on the bartending community’s radar at a time when handful of aged bar manuals were readily available. The book’s availability was bolstered by its racy popularity. Richard Boccato, who worked at Milk & Honey and Minor Branch and who now runs New York’s Dutch Kills and The Gem, on Lake George in the Adirondacks, suggests that Bottoms Up was “the ‘sexy cocktail book’ at the time, with its risqué, Playboy-variety illustrations.”


In the reserve, Saucier credits the generation of the cocktail to the Diamondback Lounge at the Lord Baltimore Lodge, which was manufactured in the late 1920s, just a couple yrs prior to Repeal. That spots the date of invention sometime amongst 1933 and the book’s publication in 1951.


But the composition of the Diamondback reflects an before, change-of-the-century aesthetic noticed in drinks like the Widow’s Kiss and the Stinger—very boozy, and flavored with imported liqueurs. The unique recipe calls for two elements rye to one particular part each and every applejack and yellow Chartreuse, shaken then served around cracked ice, with a sprig of mint for garnish. This was not uncommon for spirit-forward beverages during this time period, however present day iterations have a tendency to stir the cocktail and serve it up.
The next major variable contributing to the Diamondback’s good results was the new availability of Laird’s Bonded Apple Brandy in New York. Lisa Laird Dunn, COO and world-wide ambassador for the heritage producer, remembers that Pegu Club founder Audrey Saunders played an instrumental purpose in getting the solution mentioned in the town, encouraging to popularize it there and further than. “With the bartending community staying worldwide and transitory, we began to acquire desire from other sections of the country and even overseas,” she suggests.

St. John Frizell, Fort Defiance founder and spouse in Gage & Tollner, both equally in Brooklyn, recollects earning Diamondbacks circa 2006 and 2007 at Pegu Club. Although he maintains that the Diamondback is a minor also sturdy for his tastes, Frizell notes that the cocktail’s triumvirate of elements was “emblematic” of the bar’s program at the time. Boccato, far too, was just one of the bartenders enthralled with the Laird’s product. “[It] was just the bottle that every person wished to touch,” he suggests, citing the apple brandy’s greater ABV and flexibility in stirred beverages. In a nod to the spirits utilized in the Diamondback, he and Michael McIlroy made the American Trilogy, a split-base Aged-Fashioned created with rye and applejack.

The mixture of spirits labored very well collectively, and it commenced showing up in other drinks, much too. Flipping the Diamondback’s ratio of rye to apple brandy, bartenders at Pegu Club developed the Copperhead. (The name of this variation reveals longstanding confusion about the initial drink’s name: The Diamondback Lounge was named for the diamondback terrapin, a turtle species that figured heavily in Gilded Age delicacies, not the diamondback rattlesnake.)

Even though today’s bartenders still look back in time for inspiration, the proliferation of cocktail-concentrated bars has resulted in a departure from the slender aesthetic in which the revival was rooted. Long gone are the days of arm garters and Aviations, and the Diamondback may possibly extremely nicely continue to be hidden absent in the darkened speakeasy. But as time goes on, a new generation of bartenders may possibly start out to check out the cocktail renaissance by itself as a historical period of time to mine for inspiration, particularly in reaction to the hyperclean, modern day minimalism development and the the latest crop of lower- or no-ABV beverages. The Diamondback’s enchantment lies in how unabashedly old-fashioned it is, and how, if you’re not mindful, it can knock you on your ass.
