Comments on: MxMo: Limit One

By: Cocktail 101: Five Essential Rye Cocktails | My Blog

Cocktail 101: Five Essential Rye Cocktails | My Blog — Thu, 27 Oct 2011 23:05:31 +0000

[...] such as the Diamondback, a cocktail that comes to us from Baltimore via Seattle. I’ve written elsewhere about the Diamondback; it’s simply one of my favorite cocktails and a beautiful showcase for [...]

By: Frontier Mixology, Vol. 33: The Frontier Psychiatrist « Frontier Psychiatrist

Fri, 31 Dec 2010 14:50:54 +0000

[...] Diamondback employs both rye and applejack to delightful effect. Moreover, the Diamondback was served at the Lord Baltimore hotel and is named for Maryland’s state reptile, the Diamondback Terrapin, [...]

By: AlchemistGeorge

AlchemistGeorge — Tue, 04 Aug 2009 17:44:42 +0000

We were quite surprised what a great drink this is. Now I can claim that I bought Ted Saucier’s book for the recipes [cough, cough]

By: The Cocktail Chronicles » 30/30, #11: the Diamondback

The Cocktail Chronicles » 30/30, #11: the Diamondback — Mon, 27 Apr 2009 22:15:02 +0000

[...] As Dietsch noted when he wrote up this drink for Mixology Monday, this amount of Chartreuse can push the drink over [...]

By: fuzzy

fuzzy — Sat, 29 Mar 2008 14:55:46 +0000

Back in the pre-1930s Maryland, there was a delicacy called Terrapin Stew, which was renowned in the finer Baltimore hotels. It was a delicate stew with broth and cream and a wee bit of good Rye and tender terrapin meat.

As time progressed it became harder and harder to find good Terrapin Stew, and by Prohibition the “real thing” had become rare, along with the traditional drinks which went with terrapin stew, to wit, real rye — perhaps an old-fashioned or other rye cocktail.

It was a traditional and timeless classic of a food and drink pairing, and most people nowawdays don’t even know it existed.

I’m not claiming that’s the source of the above-mentioned cocktail’s name, but it provides a certain amount of background to your raw data.

By: keith waldbauer

keith waldbauer — Tue, 18 Mar 2008 21:18:14 +0000

i see you hedged your bets with the higher proofage diamondback by serving it in an old-fashioned glass!!! that bonded applejack is awesome, sure wish we could get that regularly in seattle….great great post, nice pics, funny, and a tasty looking beverage… nicely done.

By: NW

NW — Mon, 17 Mar 2008 19:39:50 +0000

Phil Ward from Death & Co. twisted me one of these where he reversed the Rye and Applejack roles(with Yellow Chart.)…masterful.

By: Last Night’s Dinner » Weekend Eats (and Drinks)

Last Night’s Dinner » Weekend Eats (and Drinks) — Mon, 17 Mar 2008 18:47:57 +0000

[...] freezer inventory, a stack of cookbooks and my little red meal planner, while Mike did some work on his post for the latest Mixology Monday. He mixed up a round so I could take advantage of the late afternoon light for taking photos, and [...]

By: Doug Winship

Doug Winship — Mon, 17 Mar 2008 15:08:34 +0000

Awwww! But da widdle tuwtle is so cute!
But seriously, I love a post like this. It provides me with a drink to try that entirely uses ingredients that I have too much of on hand, and no favorite way (yet) to drink up the surplus!

This goes to the top of my drinks to try list!

By: Kelly Pavlovic

Kelly Pavlovic — Mon, 17 Mar 2008 12:22:25 +0000

Hey Mike,

Don’t feel *too* bad… look at the claws on that thing! (I mean the terrapin.)

Great cocktail – as I am in the process of learning more about rye whiskey. And I despise cocktails with no claws….

KVP