Death & Co: Modern Classic Cocktails by David Kaplan and Nick Fauchald and Alex Day

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Gin Rickey

    • Jane on June 10, 2017

      Pleasant though nothing very interesting.

  • House of Payne

    • Breadcrumbs on June 01, 2015

      p. 258 - Unfortunately we weren’t able to experience the full Payne version as none of our local (government run – she types sneering) liquor stores carry sloe gin. For those unfamiliar with sloe gin, and I was one such person, it turns out the “sloe” is a pretty-looking but pretty-awful-tasting berry that grows plentifully in the UK. From what I understand, the Brits weren’t going to let this nasty little berry get the better of them so they started soaking them in high proof gin and sugar and lo and behold, didn’t they just produce a bitter/sweet liqueur. Undoubtedly this would change the flavour of this drink but I have to say, mr bc and I enjoyed it anyway! We did add a splash of simple syrup to make up for the lack of sugar in the sloe gin. The raspberry flavour came through and this drink was at once bright, boozy and refreshing. Photo here:

    • jameswm on July 28, 2015

      Didn't like this one. Made using Beefeater and Hayman's Sloe gin, raspberry didn't seem to come through at all. Added some orange bitters and it was a bit more palatable

    • stockholm28 on June 27, 2015

      I did not like this. Between the herbs from the campari and gin and the berry flavor from the sloe gin, this was just way too medicinal for my taste. It reminded me of cough syrup.

  • Arrackuiri

    • fprincess on January 25, 2016

      A killer Daiquiri variation with batavia arrack. The pomegranate and mint manage to tame the batavia arrack somehow. Picture here:

  • Benjamin Barker daiquiri

    • fprincess on September 19, 2017

      A bloody Daiquiri, why not. I've made the Benjamin Barker Daiquiri by Brian Miller with aged rum (El Dorado 8), lime juice, Campari, demerara syrup, absinthe (St. George). Pretty well done because the Campari blends harmoniously and does not become obvious until the end. A good option for an aged rum Daiquiri with a slightly bitter finish.

  • Boukman daiquiri

    • fprincess on December 19, 2015

      This is a great Daiquiri variation, tasty and simple. Adding it to my (long) list of favorites. Picture here:

  • Jovencourt daiquiri

    • fprincess on March 04, 2015

      Very nice Daiquiri variation with a little hint of smoke and agave from the mezcal. It reminds me of Phil Ward's FWB (same idea, with batavia arrack). Photo here:

  • Orkney Chapel

    • fprincess on December 30, 2014

      Nice use of sherry. Photo here:

  • Red ant

    • fprincess on February 15, 2015

      This one tasted awfully tannic to me, but the person who ended up finishing it thought it was perfectly fine. Strong cherry notes from the cherry liqueur and the kirsch, smoke from the mezcal (hence the name?). Photo here:

  • Sforzando

    • fprincess on March 03, 2015

      A smoky and spicy Manhattan variation. Photo here:

  • Jekyll and Hyde

    • fprincess on January 05, 2016

      This is a very flavorful Old Fashioned variation, highly recommended. A close cousin of the American Trilogy. Picture here:

  • North garden

    • fprincess on December 30, 2014

      Another successful combination of apple brandy with Laphroaig, like the Shruff's End. More rounded with the bourbon. I went with Daron XO calvados for the apple brandy instead of Laird's. Photo here:

  • Just another julep

    • fprincess on November 19, 2015

      Just Another Julep packs a punch. It's great, but you definitely need to let the ice melt a bit so it mellows to a manageable level. Picture:

  • Not-quite-Georgia julep

    • fprincess on May 10, 2016

      I used Daron XO Calvados and Landy cognac. It wasn't the most harmonious combo, but I can see the potential. Picture here:

  • Smoked julep

    • fprincess on February 03, 2016

      Like a very smoky apple. Similar to the Shruff's End in Julep form, and with less flourish. Picture here:

  • 6th Street swizzle

    • fprincess on March 05, 2015

      This is spectacular as expected, but I am a huge La Favorite fan to begin with. Important note: I reduced the amount of sweetener significantly, from 3/4 oz 2:1 syrup to 3/4 oz simple syrup. With the specified amount it would have been too sweet for sure (the drink contains 1 oz of lime juice). Photo here:

  • Cirque swizzle

    • fprincess on March 05, 2015

      Even after reducing the vanilla syrup and skipping the simple syrup, this was overly sweet. The cocktail is interesting, but the balance was a bit off. I wanted to like it but it needs tweaking. Photo here:

  • Park life swizzle

    • fprincess on March 16, 2016

      Very grape-forward. A bit too sweet with a lot of fruity flavors going on, with a savory note in the finish. I would maybe replace the ginger syrup by ginger liqueur for more dryness. Picture here:

  • Coin toss

    • fprincess on March 05, 2015

      I tried the Coin Toss with Rittenhouse rye. Excellent Manhattan variation. It reminds me highly of the Greenpoint, another Manhattan variation with Chartreuse. Photo here:

    • fprincess on March 10, 2015

      Made again, this time with Monkey Shoulder blended malt scotch whisky. It was very nice. Much less rich than the Rittenhouse version; super interesting still. Photo here:

    • TrishaCP on January 01, 2020

      An easy-drinking Manhattan variation.

  • Miss behavin'

    • fprincess on May 03, 2016

      I reduced the simple syrup by half which was a good call. This is very pleasant, light and peachy actually. I can't really say that it fully highlights the subtleties of the apple brandy or pear eau-de-vie, but it's a nice drink. Picture here:

  • North by Northwest

    • fprincess on October 20, 2015

      Gin counterpart of another great cocktail, The Green Flash (also by Brian Miller). Made with Old Harbor gin. Crips and elegant. Picture here:

    • fprincess on August 08, 2016

      This is an elevated French 75, the absinthe making all the difference. I had liked it with Old Harbor gin and it's also great with the Sipsmith. Picture here:

  • South sider

    • fprincess on March 04, 2016

      Finally a sparkling cocktail with a little more punch, the rum version of Milk & Honey's sparkling Manhattan, the Chicago Cocktail. At first there is some tomato sauce/savory notes from the vermouth (I used Maurin) but then I got these crazy smooth vanilla notes from the rum as everything meshed together. This is very good. Picture here:

  • Susie Q

    • fprincess on August 06, 2016

      Made with with Daron XO calvados and sparkling Crémant rosé. Picture here:

  • One, one, one

    • fprincess on June 12, 2015

      A play on the Martini, with the caraway and anise notes from the aquavit shining through. Photo here:

  • Bay City roller

    • fprincess on March 11, 2015

      Scotch Old Fashioned/Sazerac variation. Made with Monkey Shoulder. Simple yet impactful. Photo here:

  • Cooper Union

    • fprincess on September 30, 2015

      Sazerac riff with Irish whiskey and St-Germain. Thank god the Laphroaig used as a rinse (I went with 4-5 generous spritzes) makes this interesting and cuts the sweetness considerably. Photos here:

  • Creole Saz

    • fprincess on January 28, 2016

      I substituted Dillon rhum agricole for Barbancourt 3 stars. I realized too late that Barbancourt 3 stars was an aged rum, so it would have made more sense to use an aged agricole. Oh well, it was probably a bit more youthful and brash than the original, but that's not necessarily a bad thing. I enjoyed this very much. Picture here:

  • Latin Quarter

    • fprincess on March 12, 2015

      Made with Havana Club añejo 7 and St George absinthe. A rum Sazerac which is just brilliant. Photo here:

  • Saz who?

    • fprincess on March 29, 2016

      I used Denizen Merchant's Reserve rum, Williamine pear eau-de-vie, demerara syrup, Peychaud's + Berg & Hauck's bitters, Angostura bitters, St. George absinthe. I decided to use the Denizen because that's the rum I was in the mood for and I didn't want anything too sweet. There was a lot going on between the eau-de-vie and the rum. The first few sips were all over the place but this was nice in the end, very flavorful. Picture here:

  • Brooklyn

    • fprincess on June 17, 2016

      A great version of this classic cocktail. Picture here:

  • Aperitivo julep

    • fprincess on November 19, 2015

      I used Picon instead of Ciociaro. The Aperitivo Julep is light and easy-going. Simple. Picture here:

  • Sazerac

    • fprincess on March 29, 2016

      No complaints. It's delicious. Picture here:

  • Conference

    • fprincess on December 30, 2014

      Solid old-fashioned variation with bourbon & rye, cognac, calvados. Photo here:

    • fprincess on August 08, 2016

      Made with top-notch ingredients, this is a top-notch cocktail. Better than my previous attempt. Picture here:

  • Remember the Maine

    • fprincess on August 02, 2016

      The inclusion of kirsch (which replaces part of the cherry liqueur that you see in most recipes) is interesting. It's a great version of this classic! Picture here:

  • Sazerac

    • fprincess on March 29, 2016

      No complaints. It's delicious. Picture here:

  • Tailspin

    • fprincess on December 30, 2014

      it's a Bijou with a Campari rinse. They make it Chartreuse (and vermouth) heavy with 1.5/1/1 ratios (I am used to 2/1/1, although historically this may be an equal-parts drink). I substituted Dolin sweet vermouth for Carpano Antica. It's pretty but a little busy. Photo here:

  • Zombie punch

    • fprincess on December 30, 2014

      That recipe has a typo (confirmed with Brian Miller). It should call for Don's Mix, not Don's Spices #2.

    • Baxter850 on April 22, 2020

      Specs look good. Super close to Donn’s ‘34 but with the falernum, grenadine and Pernod batched.

  • Pink elephant

    • fprincess on January 26, 2016

      It reminded me of an elegant Bramble with the alliance of gin and blackberries. There is also a Hemingway daiquiri inspiration there with the lime, maraschino and grapefruit combination. It called for blackberry liqueur, I subbed blackcurrant syrup (blackcurrants taste similar to blackberries but have a slightly tannic flavor that I always loved). You really need a juniper-forward gin like Tanqueray for this to really work. And it works - it is a simple yet really great drink. Picture here:

  • The risk pool

    • fprincess on September 29, 2015

      Used Tanqueray Old Tom gin. I found it excellent. Interesting and light, less cloying than an Aviation. Photo here:

  • Cynartown

    • fprincess on March 11, 2015

      This one has ratios similar to a Martinez (2 / 0.75 / 0.25) with Cynar replacing the maraschino liqueur. The ingredients are the same as the Cin Cyn (minus the orange bitters), but the Cynartown is lighter on the Cynar. Photo here:

    • L.Nightshade on June 05, 2015

      2 ounces gin; 3/4 ounce Carpano Antica; 1/2 ounce Cynar. Stirred with ice and strained into my one (miniature) coupe glass, garnished with a brandied cherry. Very nice, and (thankfully) not too sweet. I have now converted Mr. NS from an IPA-only drinker, to a cocktail sipper.

  • Grand Street

    • fprincess on March 04, 2015

      There is something really pleasant about the grapefruit oil and the bitter caramel notes of the Cynar. A great bitter Martinez variation. Photo here:

  • The joy division

    • fprincess on December 11, 2014

      The Joy Division is a Martini with a touch of absinthe and some Cointreau. I absolutely loved this one. It is crisp like a Martini, but I also got a touch of richness in the finish, almost like vanilla oil. Photo here:

  • Light and day

    • fprincess on December 30, 2014

      It has some of the DNA of a Last Word with the gin, Chartreuse & maraschino combination, although it's much lighter mainly due to the ratios. It's stirred even though it's technically a sour with a small amount of orange juice. Very pleasing, with a beautiful color. Photo here:

  • The Monroe

    • fprincess on December 09, 2014

      Pretty pale pink gin old-fashioned cocktail with orgeat and crème de pêche as the sweetener. Looks girly but means business. Photo and more here:

  • Yeomen warder

    • fprincess on December 30, 2014

      I love Cynar, so for me this is a great Martini variation. Photo here:

  • Flor de Jerez

    • fprincess on October 07, 2015

      Lightweight at first. Lemon and rum. Then the sherry kicks-in. Lots of raisins and dried fruit. It's flavorful, pretty light, and not too sweet. I like it. Picture here:

    • peaceoutdesign on March 17, 2019


  • The great pretender

    • fprincess on January 12, 2016

      This is rather wonderful. I typically shy away from drinks with pineapple juice, but that one felt like a Daiquiri with subtle elements highlighting this incredible rum - I got a lot of banana! Picture here:

  • The green mile

    • fprincess on March 04, 2015

      Rhum agricole with absinthe, green Chartreuse and fresh basil. Based on the Daisy de Santiago (Daiquiri with Chartreuse). It sounds overly busy, but it's actually sublime... Photo here:

    • peaceoutdesign on December 21, 2020

      Love this cocktail.

  • Sling of Aphrodite

    • fprincess on October 20, 2015

      Used white agricole rhum by mistake. If you are going to mess with rhum agricole, the result better be superior to the rhum itself! Joaquin let us down on that one. It is a bit like dumbed down agricole. Probably ok for his most timid clients who haven't been introduced to agricole... But yeah... Next! Picture here:

  • Bumboo

    • fprincess on January 25, 2016

      Brian Miller's take on the traditional Bumboo is a beautiful rum old fashioned. I didn't have the Santa Teresa 1796 that is specified in the recipe and chose what I felt was the closest rum I had, El Dorado 8. All the little additions (vanilla & demerara syrups, 3 types of contrasting bitters) make the rum shine. Picture here:

  • Almond brother

    • fprincess on December 30, 2014

      I was terrified that this might be too sweet so I reduced all the sweet elements very slightly. But it was not sweet at all. It's like a fancy version of Tommy's "Margarita". It worked great with this aged tequila and highlighted the wood and pepper notes by contrast with the other ingredients. Photo here:

  • Gilda cocktail

    • fprincess on January 26, 2016

      This one is pleasant but honestly the cocktail doesn't do justice to this tequila. The book called for Azul, I used Ocho plata La Magueyera which is a first rate tequila, vegetal with a touch of smokiness. The cocktail wasn't bad, but it wasn't especially remarkable. Picture here:

  • Naked and famous

    • fprincess on December 30, 2014

      Sour/aromatic/bitter/smoky. Everything meshes together. Great combo and a very attractive color. Photo here:

  • Silver monk

    • fprincess on June 17, 2016

      I tried it before adding the Serrano tincture (the book suggests a jalapeno-infused tequila as an alternate option) and it needed it to pop, because it tasted rather flat without it. With the tincture it's a fun and balanced drink. However it doesn't really do justice to the tequila (maybe use a less nice tequila...), or the yellow Chartreuse for that matter, which is uses rather generously (3/4 oz!). There is nothing wrong with it, but I didn't find it better than the sum of its parts. Picture here:

  • St. Matilda

    • fprincess on November 19, 2015

      Lovely vegetal notes throughout. Very well done. I suspect my version is dryer than the original since I used pear eau-de-vie instead of liqueur. Picture here:

  • Coralillo

    • fprincess on March 03, 2015

      Potent and aromatic. The use of eau-de-vie in small touches is clever and inspiring (also seen in the Hallyday and the Red Ant). Photo here:

  • Terrible love

    • fprincess on November 19, 2015

      Very white Negroni-esque, therefore it's a good one in my book! Picture here:

  • 202 steps

    • fprincess on March 05, 2015

      This one is an Old Fashioned variation with fresh citrus. A good concept but it's too sweet with the stated amount of simple syrup (1/2 oz that I reduced to 1/4 oz, which was still too much). Also it did not feel punchy enough. I think my tangerine might have been overly juicy. Photo here:

  • Swearengen sling

    • fprincess on September 18, 2015

      Brandied cherries + bourbon is a wonderful combo. And I liked the kick of bitterness at the end from the Nonino. Photo here:

  • Four in hand

    • fprincess on November 30, 2016

      This was a touch sweet, but I liked the tiki-esque vibe of this Old Fashioned cocktail a lot, especially on a cold and gray evening.

  • Shruff's end

    • fprincess on December 30, 2014

      Like an apple enjoyed by a campfire. Very nice.

    • Baxter850 on July 24, 2020

      It works, although not really my style. Needs an extra touch of dilution.

  • Sweet and vicious

    • fprincess on December 08, 2014

      Fall-inspired dry Manhattan variation with muddled apple that gives a slight acidity to the drink. There is also some amaro Nonino which imparts bitterness and orange notes, and a touch of maple syrup. It’s on the sweet side as the name implies, so I reduced the maple syrup from a barspoon to half a barspoon. The muddled apple seemed to soak up the drink a bit, so the yield was a bit smaller than expected. Photo here:

  • Martica

    • fprincess on August 27, 2015

      Updated version of the chocolate Martica which used mole bitters and slightly more vermouth (1 oz). Rich and delicious. Photo here: Chocolate Martica:

  • Sade's taboo

    • fprincess on October 30, 2015

      I used Pierre Ferrand 1840 cognac, Lillet blanc, Martini Gran Lusso sweet vermouth, Boy Drinks World grapefruit bitters. Grape-forward, lots of spices, pepper and some bitterness from the Gran Lusso. It's nice. Picture here:

  • Widow's laurel

    • fprincess on March 03, 2015

      I really like the little kick of spice at the end from the allspice dram, and any occasion to mix with calvados and fine by me. Photo here:

  • Calva dorsa royale

    • fprincess on March 03, 2016

      It's ok... Better with a heavy hand on the absinthe so the St-Germain is somewhat covered up. But I am not entirely convinced it's not a waste of good Calvados or good Champagne... Picture here:

  • Green flash

    • fprincess on March 04, 2015

      Great combination of rhum agricole with absinthe. Light and extremely flavorful. Fun and unexpected. Photo here:

  • Julien Sorel

    • fprincess on March 04, 2016

      It's a cognac/sparkling take on the Last Word but obviously with the Champagne it tastes much lighter. Picture here:

  • Mig royale

    • fprincess on June 17, 2016

      A lot of sparkling cocktails are a bit of a let down, but this one had a ton of punch! Loved it! It's clearly a riff on the French 75, and a superior one. The Cointreau + maraschino combination is very interesting. Picture here:

    • Yildiz100 on February 23, 2018

      I love maraschino but it was a little overwhelming here. Probably my fault as my tbsp was a little too generous. Only the surface tension was keeping the liquid from spilling out! So note to self next time use a scant tbspoon. I did not find it too sour at all but that was maybe because of my generous use of maraschino.

    • Smokeydoke on January 19, 2018

      It was ok, it was sour. Photo included.

  • Grouse rampant

    • jameswm on March 31, 2015

      Specifies Fuji-Apple infused Famous Grouse

  • Kingston Negroni

    • TrishaCP on January 01, 2018

      My husband likes rum cocktails, and I love all versions of Negronis, so this was a perfect fit for us. It tasted a bit sweeter and a bit fruitier than a regular Negroni to my palate.

  • Preakness

    • TrishaCP on January 24, 2016

      Fairly Benedectine-forward, but still balanced and easy-drinking.

  • Le bateleur

    • L.Nightshade on July 13, 2015

      I’ve had this bottle of Strega staring at me for ages now, and here was the perfect use for it. 2 ounces gin, 3/4 ounce Punt e Mes, 1/2 ounce Strega, 1/4 ounce Cynar, and a dash of Angostura bitters. Stirred with ice and strained. I’m not certain I could really separate out the taste of Strega, but the combination worked really well. It’s got a deep, rich, bitter taste that reminds me of chocolate or coffee.

  • Ty cobbler

    • L.Nightshade on August 22, 2015

      The recipe calls for 2 ounces of tequila, 1/2 ounce of Cynar, a dash of mole bitters, and 3 brandied cherries. It also calls for a sugar cube to muddle with the cherries, but I omitted that. So many cocktails are just too sweet for me, I omit the sugar wherever I can. Also, I had just made bourbon spiced cherries, so I used those, muddling two and using one as a garnish with the orange wheel. The cherries, tequila, Cynar, and mole bitters are shaken and the drink is poured over crushed ice, and garnished with an orange wheel. This didn’t knock my socks off, but it was very pleasant and quite refreshing on a hot evening. I was using a bit of Cynar in one of the recipes for dinner, so it was a nice opener while we waited for the grill fire to reach its peak.

  • Baltasar and Blimunda

    • L.Nightshade on March 25, 2018

      I planned our anniversary dinner around a few dishes from David Leite’s Portuguese Table, of course I had to select a cocktail based upon a novel by a Portuguese author! Baltasar and Blumundas were served by the fire along with our appetizers. I realized I didn’t have an orange to make the orange coin, so I added a bit of orange bitters, otherwise, as written. I liked the bitter qualities of this cocktail, and it was a lovely fireside toast. If I made it again, I’d cut down the proportions of Punt e Mes and Campari, or perhaps use a drier port, as there was a bit too much sweetness for my taste. But Mr. Nightshade thought the opposite, so it’s worth coming back to it.

  • Uno, dos, tres

    • L.Nightshade on July 13, 2015

      This is supposed to be a take on the negroni, and the Campari does elicit that flavor a bit, but it’s obviously an entirely different animal with the richness of the reposado.

  • La bomba daiquiri

    • Yildiz100 on March 24, 2018

      Delicious. I used my homemade pomegranate molasses which is significantly less sweet than the authors' preferred brand, Al Wadi. Sweetness of the drink overall was good-maybe a hint tart. When using homemade or less sweet brands of pomegranate molasses a tiny bit extra simple syrup might be needed for some tastes.

    • stockholm28 on June 07, 2015

      Great cocktail. Tart and sweet. Nicely balanced.

  • Short rib

    • Yildiz100 on April 22, 2018

      Not a fan of this one. The pomegranate molasses just got in the way-a jalapeno margarita would have been better. This seemed to be a case of including an ingredient simply because it is trendy. This was also a very unattractive orangey brown.

  • Kew Gardens cooler

    • Yildiz100 on November 16, 2018

      This sounded delicious and looked beautiful, but it was far too gin forward for me. Might be improved with some more acidity for balance.

  • Ward 8

    • stockholm28 on July 04, 2015

      It is one of the few recipes in the book that only uses one type of liquor. The rye definitely shines through the sweet tart flavor of the orange, lemon, and pomegranate. This was fine, but not my favorite.

  • Flor de Jerez

  • White Negroni

    • peaceoutdesign on November 18, 2020

      I think that this one is better the PDT's version and also more traditional in the ratios.

  • Pink lady

    • Smokeydoke on January 16, 2018

      Delicious! Bravo! Photo included.

  • Bella luna

    • Smokeydoke on January 29, 2018

      Another winner, just amazing. A very light citrusy flavor and a lovely floral scent from the Creme de Violette. I subbed Creme de Violette for the Yvette. Photo included.

  • Electric Kool-Aid acid test

    • Smokeydoke on January 21, 2018

      I'm going to admit it, I really love this. It's sickly sweet and tastes like berries, but I'm ok with that. I wonder if that's why it's called kool-aid? It tastes like adult kool-aid but much better. Photo included.

  • Grenadine

    • Smokeydoke on January 15, 2018

      Absolutely amazing. Will never buy this stuff again.

  • Oaxaca old-fashioned

    • Baxter850 on August 09, 2020

      Perfect mezcal and reposado specs. A touch sweet. Prefer 3/4 tsp agave nectar. Sub 1 dash Bittermens Xocolatl Mole bitters for 1 dash Angostura. Subbed flamed orange peel for grapefruit.

  • Donn's spices #2

    • Baxter850 on December 13, 2017

      There are some specs where Donn's Spices #2 is instead supposed to reference Donn's Mix #1 (e.g., Zombie Punch and City of Gold Sling).

  • Oaxaca old-fashioned

    • Baxter850 on August 09, 2020

      Perfect mezcal and reposado specs. A touch sweet. Prefer 3/4 tsp agave nectar. Sub 1 dash Bittermens Xocolatl Mole bitters for 1 dash Angostura. Subbed flamed orange peel for grapefruit.

  • Last word

    • Baxter850 on August 09, 2020

      Classic equal portion specs. Same as Cocktail except gin is specified as Beefeater. Prefer to up the gin to 1 oz and sub Tanqueray for Beefeater.

  • Grasshopper

    • Baxter850 on May 15, 2020

      Too sweet for me, although I subbed Tempus creme de menthe. Add 1/2 oz heavy cream (and maybe 1/4 tsp Fernet with a pinch of salt).

  • Cinder

    • Asbaer on April 11, 2020

      Great! Angostura gives this a beautiful color too. Definitely use the smoked salt.

  • Rigadoon

    • jenburkholder on August 18, 2020

      Delicious. We added a bit of sparkling water to top. The one complaint is that the Thai basil doesn’t really come through - muddling it first might be better than going straight to shaking. A lovely use of the kalamansi juice hiding in the freezer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    2015 Piglet Community Pick. More encyclopedia than cookbook (don’t worry, there are plenty of well), Death & Co is on a mission to educate and enthrall its thirsty readers.

    Full review
  • ISBN 10 1607745259
  • ISBN 13 9781607745259
  • Linked ISBNs
  • Published Oct 09 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

Other cookbooks by this author