Monday, March 31, 2008

diamondback cocktail

1 1/2 oz Rye
3/4 oz Applejack
3/4 oz Green Chartreuse (*)

Several recipe variants can be found in this blog entry.

On our way to Ladies Night, we came across F&A waiting for a bus: apparently it was so crowded that they'd been unable to order drinks at all and were bailing to go to Green Street. So, they climbed into the backseat and we all went off to Cambridge to the very uncrowded Green Street and hung out with Andy for a few drinks.

I was on a rye thing last night, so for my second drink I went for this guy. Yummy bite to it, still smooth enough to sip. Interesting color as well.

(*) Postnote 05/30/18: The Diamondback is traditionally a Yellow Chartreuse drink as first published in Ted Saucier's 1951 Bottoms Up where it was listed as the "Diamondback Lounge" from the Lord Baltimore Hotel in Baltimore. The drink was also served over crushed ice with a mint sprig, although these days, it is often served up or down without ice or garnish. Green Chartreuse is a swap supported by Murray Stenson while at Seattle's Zigzag circa or before 2005. --Frederic

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