Friday Cocktail: The Diamondback

For the longest time, I resisted buying a bottle of Green Chartreuse. Although it appears in a ton of classic and contemporary cocktails, I just couldn't justify spending $60 on a bottle of liqueur. I finally picked up a bottle this week, and I have been really impressed. 

Chartruese is an incredibly complex herbal liqueur that has been made by the Carthusian Monks near Grenoble, France since the early 18th century. The recipe is closely guarded, though it purportedly is aged with 130+ different herbs, flowers, and plants. It comes in two versions, Green and Yellow. Green Chartreuse is bolder and stronger at an eye popping 110 proof, while the Yellow Chartreuse is sweeter and milder at only 80 proof. 

This week, I've used my bottle of Green Chartreuse in a bunch of different cocktails, including the gin-based Bijou and the Irish whisky-based Tipperary.  My favorite so far has been the Diamondback. This drink dates back Ted Saucier's 1951 book Bottoms Up and packs a wallop. It uses bonded rye whiskey, bonded apple brandy, and Chartreuse.  Although the original recipe calls for the Yellow version, most resources I've consulted recommend the classic Green Chartreuse. If you are keeping score at home, that means that none of the ingredients in the Diamondback are under 100 proof, making this one to be sipped slowly and contemplated.

The Diamondback

Adapted from Ted Saucier, Bottom's Up, 1951

- 1.5 oz. Rittenhouse bonded rye

- .75 oz. Laird's bonded apple brandy

- .75 oz. Green Chartreuse

Combine over ice in a mixing glass and stire. Strain into a chilled coupe.  No garnish.