How to Make a Diamondback No.5

Once upon a time, Maryland was the cradle of rye whiskey in the United States. Prohibition put an end to that, but today at Rye, in Baltimore, bartender Doug Atwell pays tribute to the Charm City with his version of the classic Diamondback, which was named after the now-shuttered Diamondback Lounge in the Lord Baltimore hotel.


2 oz. Pikesville rye whiskey

¾ oz. Laird’s bonded apple brandy

¾ oz. yellow Chartreuse liqueur

Art in the Age’s Root liqueur

Sugar cube

Lemon peel



Combine rye, brandy, and Chartreuse in a mixing glass.
 Add ice and stir. Rinse a chilled rocks glass with Root liqueur, discarding excess. Place a sugar cube in the glass with a splash of water, and muddle. Strain in rye mixture and garnish with a large swath of lemon peel.

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