Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Read more...
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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-05-19
- Reviewer: Staff
Kaplan and his staff only had a few days to get their sea legs after their New York City craft cocktail bar Death & Co opened on New Year’s Day, 2007. A few days later, they found themselves on the front page of the Sunday New York Times. Here, Kaplan, his cohorts, and regulars, show why Death & Co is frequently named one of the best cocktail bars in the world. Over the course of the book’s dense (but highly readable) pages, he shares his infectious enthusiasm for his craft as well as recipes for almost 500 cocktails. Everything from choosing the right ingredients and tools—even the ice—is covered, ensuring readers are well-stocked and well-prepared. Those expecting the ultimate collection of cocktail recipes will be disappointed, but those with a palate for experimentation will have a field day with symphonic recipes for classics, from the Corpse Reviver #2, Mojito, and Rusty Nail to originals like the Joy Division, a riff on the classic gin martini with Cointreau and absinthe; and then there’s the Stolen Huffy, a spicy combination of Thai chile-infused rye, mescal, sweet vermouth and curaçao. A perfect book for amateur and advanced mixologists alike. (Oct.)