Death & Co produced a series of Diamondback variations — and this is by far our favourite. It swaps the rye base for rum, and adds a touch of grenadine and Peychaud's bitters. The result is a slightly sweeter, but a significantly more complex and balanced cocktail. While we do feature the classic Diamondback recipe, we make this variation more often than the original.
What you need
- 2 oz. amber rum
- 0.5 oz. apple brandy
- scant 0.5 oz. yellow Chartreuse
- 1 tsp. grenadine
- 1 dash Peychaud's / Orleans bitters
How it's made
Add all ingredients to a mixing glass with ice. Stir for approximately 30 rotations, then strain into an old fashioned glass over a single large ice cube. No garnish.