When you think of a typical ’50s-esque diner, what is the first thing you think of? Is it the shiny red vinyl seating? Is it an old-fashioned jukebox? Or is it whatever the hell key lime pie is? For us, it's definitely the unlimited filter coffee poured out from that iconic glass carafe (you know the ones). Top up your coffee, hun?
Commis’ Dan Docherty knows what we mean. This is why he created the quintessential coffee cocktail for our Dan’s Diner (may she rest in peace) the Coffee Up. It’s diner coffee meets Espresso Martini, but with a little extra something-something. If you were able to attend our fab diner, you’d know the one, but if not, here’s your chance to make it at home. Yes, that’s right, Dan is sharing his secret Dan’s Diner recipes, well our faves at least – the Dan Murphizz, The Virgin Dan Murphizz, The Danhattan (you can tell we love a good pun) and, of course, the Coffee Up cocktail.
Inspired by those unlimited coffee servings you get in your average-joe American diner, Dan created something equal parts complex and nostalgic, half and half you might say. “I tried to focus on things that were classically American,” says Dan, “but incorporate the Australian ingredients, so it's a bit of a mash of modern Australian produce with that era of 1940s/1950s America.” And you can tell, between Nick Tesar’s Marionette Nocino Walnut Liqueur and Mr Black Coffee Liqueur, it’s a perfect Australian diner coffee.
To drink, well it tastes like coffee (duh). The coffee liqueur and that fresh espresso are the heroes of this drink, while the walnut liqueur brings a surprising and very welcome nutty roundness. It’s up to the drinker how much half and half they’d like to add – less and it’ll be a strong punch of flavour, more and it’ll become creamier, softer and rounded. Serve it up in a frosty martini glass or a small coffee cup for that Dan’s Diner experience.
