Happy National Applejack Month! This cocktail recipe is a variation on Ted Saucier’s 1951 ‘Bottoms Up’ Diamondback cocktail, named after the Diamondback Lounge in Maryland’s Lord Baltimore Hotel.
This cocktail gets its characteristic yellow color from the saffron in the Strega liqueur, which replaces the traditional Green Chartreuse.
1.5 oz Rye Whiskey
3/4 oz Liquore Strega
3/4 oz Applejack Brandy
Stir all ingredients in a mixing glass filled with ice and strain into a chilled cocktail glass. Garnish with a twist of lemon.