Death & Co: Modern Classic Cocktails

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

A definitive guide to the contemporary craft cocktail movement, from one of the world’s most prominent, critically acclaimed, and influential bars.

Death & Co stands as the most significant, influential, and widely emulated bar within the contemporary craft cocktail movement. Launched in 2006, it has long been a must-visit destination for serious cocktail enthusiasts and drink connoisseurs, earning recognition from major industry awards, including Americas Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting an extraordinary team of bartendersthe cream of the industryDeath & Co is also the birthplace of some of the modern era’s most iconic cocktails, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.

Designed to become a comprehensive reference on craft cocktails, Death & Co features over 500 innovative and sought-after recipes from the bar. However, beyond being a collection of recipes, it also serves as an educational resource on cocktail theory, philosophy, and making, along with expert guidance on purchasing and using spirits, and step-by-step instructions for perfecting essential bartending techniques. Packed with stunning, evocative photography; illustrative charts and infographics; and insightful essays about the bar’s rotating cast of nightly characters; Death & Colike its namesake establishmentis bold, elegant, and setting a new standard in the world of mixology.

For those seeking to learn about cocktails, I strongly recommend this book. It is an educational textbook published by the Death & Co bar in New York City, offering a fresh perspective on traditional cocktails by categorizing them into six core types (such as the Old-Fashioned, Daiquiri, and Highball). Each category is explored with attention to its Core, Balance, and Seasoning, providing insights into how to craft these drinks, which spirits and ingredients are ideal, and the reasoning behind their traditional recipes. The book also explains why certain recipes have been formulated as they are, what improvements could be made, and the principles that allow one to create original cocktails based on this knowledge. This practical approach makes it an invaluable resource for mixologists. I have placed both this book and its companion Cocktail Codex on my shelf as a go-to reference.

I use the book to study recipes, learn about the role of each ingredient and technique in a cocktail, which enables me to substitute ingredients when necessaryeven if they aren’t available. This allows me to enjoy a drink even if it doesnt perfectly match the recipe. However, I must note that many of its recipes are not ideal for home-made cocktails due to intricate details that cannot be replicated at home. Nonetheless, learning from this book is worthwhile.

During my visit to New York City, I had the pleasure of sipping cocktails made exclusively by Death & Co, which was an experience I will forever cherish. While the drinks were made in accordance with the bar’s recipes, many aspects could not be replicated at home due to practical limitations. Consequently, the cocktails consumed in-store are a stark contrast to those crafted at home.

In this podcast episode titled Ep 59 | Highball Shu Meimei