Death & Co: Modern Classic Cocktails, with More than 500 Recipes
David Kaplan, Nick Fauchald, Alex Day
Format: PDF / Kindle (mobi) / ePub
The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.
Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.
From the Hardcover edition.
ingredients include clove, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, and ginger. There are three main types of vermouth. Dry vermouth is pale in color, slightly bitter, and dry, as the name implies. Sweet vermouth is red and sweeter, and white, or blanc, vermouth is transparent and stylistically falls somewhere between dry and sweet vermouths. It’s tricky to generalize about using vermouths in cocktails, but we’ve found that, as a rule, dry
secret is. A lot of people find cocktail bars intimidating. They’ve been to too many cold, inaccessible bars where you have to prove yourself worthy of a bartender’s attention. But good bars make you feel comfortable no matter who you are and what you know. The vibe at Death & Co on a Sunday night is great. A lot of hospitality industry people come by, and it feels like a big reunion. I’m not the kind of person who says, “Make me whatever.” You don’t walk into a four-star restaurant and say,
and dump. Stir the remaining ingredients over ice, then strain into the glass. Garnish with the lemon twist. …… ROB ROY 2 OUNCES COMPASS BOX ASYLA SCOTCH ¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH 2 DASHES ANGOSTURA BITTERS GARNISH: 2 BRANDIED CHERRIES ON A COCKTAIL PICK Stir all the ingredients over ice, then strain into a coupe. Garnish with the cherries. …… RUM JULEP ¾ OUNCE LEMON HART 151 RUM ¾ OUNCE LEMON HART ORIGINAL RUM ½ OUNCE APPLETON ESTATE V/X RUM ¼ OUNCE VELVET
all the ingredients with ice, then strain into a coupe. No garnish. Puerto Rican Racer PUERTO RICAN RACER THOMAS WAUGH, 2009 This is one of several Death & Co variations on the Diamondback (a classic made with rye, apple brandy, and Chartreuse), each named after a different snake.—TW 2 OUNCES RON DEL BARRILITO 3-STAR RUM ½ OUNCE LAIRD’S BONDED APPLE BRANDY SCANT ½ OUNCE YELLOW CHARTREUSE 1 TEASPOON GRENADINE 1 DASH HOUSE PEYCHAUD’S BITTERS Stir all the ingredients over ice,
2007 ¾ OUNCE EL TESORO REPOSADO TEQUILA ¾ OUNCE GRAND MARNIER 1 DASH HOUSE ORANGE BITTERS DRY CHAMPAGNE Stir all the ingredients (except the champagne) over ice, then strain into a coupe. Top with champagne. No garnish. …… SOUTH SIDER ALEX DAY, 2009 This drink is inspired by the Chicago Cocktail from the iconic New York speakeasy Milk & Honey, which is essentially a rum Manhattan. The splash of champagne acts more like a garnish, lightening up the drink a bit.—AD 2 OUNCES EL