Diamondback No.5

Once upon a time, Maryland was the cradle of rye whiskey in the United States. Prohibition put an end to that, but today at Rye, in Baltimore, bartender Doug Atwell pays tribute to the Charm City with his version of the classic Diamondback, which was named after the now-shuttered Diamondback Lounge in the Lord Baltimore hotel. Made with Pikesville rye, brandy, and two types of liqueurs, it packs plenty of flavor—and a healthy kick. “It’s a pretty stiff drink,” Atwell says. “The original would’ve been made with crushed ice, which would have diluted it. We stir it for a long time before we serve it.”