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.
Reprinted with permission from Death & Co by David Kaplan, Nick Fauchald and Alex Day, ©2014. Published by Ten Speed Press, an imprint of Random House LLC. Please purchase Death & Co through our affiliate links with Amazon and IndieBound or at your local bookshop.
Joaquin Simó, 2008
It’s hard to predict which D&C drinks will be replicated elsewhere. This Sazerac variation has ended up on the menus of cocktail bars all over world.—JS
- Vieux Pontarlier absinthe
- 2 ounces Zacapa 23-year rum
- 1 teaspoon cane sugar syrup
- 3 dashes house Peychaud’s bitters
- 1 dash Angostura bitters
- 1 dash Bittermens Xocolatl Mole bitters
- 1 lemon twist
Rinse a double rocks glass with absinthe and dump. Stir the remaining ingredients (except the lemon twist) over ice, then strain into the glass. Squeeze the lemon twist over the drink and discard. No garnish.
Here’s an example of what a great cocktail should be: a whole that’s much better than the sum of its parts. Anytime a bottle of something new or foreign shows up at Death & Co, we taste it and keep it in mind for creating new drinks. The afternoon the deliciously bittersweet Amaro CioCiaro showed up, Alex had a sip that lingered in his head through that night’s service. At some point he was mixing a drink made with Massenez Crème de Pêche, and a whiff of that heady peach liqueur synced up with the amaro and Dolin dry vermouth, another new favorite at the bar. Bartenders often scoff at low-alcohol drinks, so he thought it would be fun to serve this drink in a vessel that usually indicates a boozy concoction—the julep tin—and give it an oxymoronic name.
- 2 ounces Dolin Dry Vermouth
- ¾ ounce Amaro CioCiaro
- 1 teaspoon Massenez Crème de Pêche peach liqueur
Garnish: 1 mint bouquet
Put all the ingredients in a julep tin. Fill the tin halfway with crushed ice. Stir with a bar spoon, churning the ice as you go, for about 10 seconds, holding the drink by the rim so the entire tin can eventually frost up. Add more crushed ice to fill the tin two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet in the center of the ice and serve with a straw.
Nick Fauchald is a Brooklyn-based writer, editor and publisher of print and digital products. He’s been an editor at Food & Wine, Wine Spectator and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor in chief of TastingTable.com, an email- and web-based epicurean publication. In 2012, he created All Day Media, a company that bridges traditional and new media by consulting on and creating print and digital products. In 2013 he created Short Stack Editions, a series of small-format cookbooks.
His writing has been featured in the Best Food Writing series, and he continues to contribute to numerous print and digital publications including Food & Wine, Departures, Men’s Health, Men’s Journal, AFAR, VICE and The Wall Street Journal.
Alex Day is co-owner of Death & Co (NYC), Honeycut (LA), Nitecap (NYC), King Eddy Saloon (LA), and The Rose & Pink Garter Theatre (Jackson Hole, WY), as well as co-owner of Proprietors LLC. Day is a hospitality operator and consultant who works with restaurants, bars, and spirit companies in various capacities, ranging from full service beverage and hospitality programming to staff training, bar design, educational seminars, and general hospitality logistics.
In addition to operations programming and beverage development, Alex has a strong interest in spirits, cocktails, and hospitality education, teaching classes and seminars at The French Culinary Institute, The Astor Food and Wine Center, Tales of The Cocktail Conference, Manhattan Cocktail Classic, Golden State of Cocktails, and numerous specialized events. Alex has also been a contributor to various industry publications, including ReadyMade magazine, Liquor.com, and TastingTable.com.
Alex lives in Los Angeles, CA and Brooklyn, NY.