The Danhattan cocktail recipe

We couldn’t let Dan's Diner disappear into the ether without giving you all a gift. What sort of hosts would we be? So, in the spirit of Dan’s Diner (RIP), Commis’ Dan Docherty has shared with us (to give to you), four of his amazing Dan’s Diner cocktail recipes – the Dan Murphizz, The Coffee Up, The Virgin Dan Murphizz and The Danhattan (you can tell we love a good pun).

The Danhattan is a Manhattan (duh) but made Aussie. The original version of this velvety maroon drink was made from Melbourne’s own Starward Two-Fold Whisky, stirred down with Maidenii Sweet Vermouth, Brookie’s macadamia and wattleseed liqueur and a few dashes of bitters, creating a riff that is both complex and delicious. Take that, New York. Like all great cocktails, the origins of the Manhattan are hotly disputed, but most reckon it was first sipped around the 1880s.

As far as drinks go, the Manhattan (and the Danhattan) are pretty sexy. The combination of whisky and sweet vermouth gives the drink a luxurious yet strong taste while still being deliciously palatable. Dan’s Danhattan takes it one step further by introducing Brookie’s fabulous macadamia liqueur to the mix, giving the drink a lovely nutty round taste. Much like the Old Fashioned, The Danhattan is very whisky-forward in flavour without being too abrasive, so it's the perfect cocktail for whisky virgins to dip a toe in.

The Danhattan and its predecessor can be sipped any time, but both make excellent nightcaps to have with, or just after, dessert. If you’d like to give this after-dark cocktail a try at home, have a read of our top tips below.

When it comes to the Danhattan, it's important to pay attention to the measurements – once you’ve nailed it and understand the balance, you can have a go playing around with it. Try different whiskies, vermouths and liqueurs until you find what’s right for you. But we have to stress, as whisky is the main and most forward ingredient in this cocktail, opt for a good quality one.

Like our good friend the Martini, getting the dilution right for this cocktail is important. So, while you’re stirring it, be sure to taste test it with a barspoon, to make sure there’s enough water in the drink (but not too much).

Lastly, pop your glassware in the freezer while you're making the cocktail. That way when you’re ready to pour it, that glass will be beautifully frosty and cold.

If you like this style of cocktail, you’ll also love a Rob Roy, which calls for blended Scotch in place of whisky, or, there’s also a Metropolitan, which substitutes whisky for brandy.