The Cocktail College Podcast: The Diamondback

Originally served at the Diamondback Lounge in Baltimore’s Lord Baltimore Hotel, the Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It’s stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse.

But over the years, the Diamondback has evolved into a canvas for house style and personal preference, all while capturing the essence of a certain early 2000s ethos — one of rediscovery and a deep love for forgotten products. As such, it’s a playground for experimentation, but in the wrong hands, the Diamondback can easily devolve into an unbalanced bird bath of high-octane liqueurs.

Luckily, our guest today is well equipped to school us on this cocktail and ensure that all systems are in check before the drink hits the coupe glass. It’s Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. He’s also going to help us get to the bottom of some pressing questions surrounding the Diamondback. Should we use green or yellow Chartreuse? Bonded or blended rye? And where do we draw the line between revival and reinvention? It’s all right here on the “Cocktail College” podcast. Tune in for more.