How good was the Melbourne Food and Wine Festival? Honestly, we’re still geeking out about it. And, bias aside, we reckon Dan’s Diner was truly lit. The nostalgic fit-out, the mouth-watering food, the above-and-beyond service, and how about those drinks?! Dan Docherty (Commis) really outdid himself. Devo it’s all over now… sike! But did you really think we’d let those Dan’s Diner cocktails stay in Dan’s Diner? No bloody way. So, by popular demand, here are the stroke-of-genius recipes that our mate Dan (Docherty, not Murphy) whizzed up for our Diner experience. Starting with our namesake (ish) The Dan Murphizz.
A beautiful and flavourful take on two much-loved classics, the Dan Murphizz takes the best parts of the Tom Collins and Gin Fizz cocktails and binds them together. Using gin from Melbourne’s very own Melbourne Gin Company, Nick Tesar’s Marionette Apricot Brandy, fresh citrusy lemon juice, sugar syrup, egg white and soda water, Dan’s created a beautiful, tall, foamy cocktail that is refreshing and full of complexity. “It’s my favourite one to drink,” says Dan. “I love drinking tall, citrusy drinks, and the addition of the apricot brandy just gives it such an interesting depth – so it's not just gin and lemon juice, but adds another layer on top.”
If you were lucky enough to try the Dan Muphizz while it was on the menu at Dan’s Diner and, of course, loved it (how could you not?), then give Dan’s recipe a go at home. And while you’re at it, have a go at its brother and sister cocktails – the Tom Collins, Gin Fizz and Gin Sour (you have all the ingredients, after all). Done with those? Try the other cocktails from the Diner – the Danhattan and the Coffee Up.
