The Diamondback referred to is the Maryland terrapin, which makes sense
given this herbaceous cocktail originated in Baltimore&#39;s Diamondback Lounge.

The original recipe and others I&#39;ve read don&#39;t include the bitters, but I&#39;m
going to suggest you give that a try. If it&#39;s not to your liking, leave it
out.

Thanks to Cold Glass for the take on this cocktail.

<hr>

<ul>
<li>1 1/2 ounce rye whiskey (Rittenhouse is good here)</li>
<li>3/4 ounce apple branch</li>
<li>1/2 ounce yellow Chartreuse</li>
<li>Dash of Peychaud&#39;s bitters (optional)</li>
</ul>

Place all the components in a mixing glass with ice and stir until chilled.
Server up in a coupe.

<hr>

Photos by Lisa Denkinger

<a href="https://www.instagram.com/p/BJ56_b6gfyQ" target="_blank">See photo</a>

<a href="https://www.instagram.com/p/BJ568Cxgypp" target="_blank">See photo</a>

<a href="https://cold-glass.com/2015/03/07/the-diamondback-cocktail/" target="_blank">Cold Glass</a>

<hr>

<a href="https://itunes.apple.com/us/podcast/cocktailing/id1084161541" target="_blank">Rate Cocktailing on iTunes</a>

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
<a href="http://creativecommons.org/licenses/by/3.0/" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

Martinez

Troy makes a cocktail and talks about it.