Death & Co: Modern Classic Cocktails by David Kaplan, review by Sarah Bagby
Leave it to the creatives at the Berkeley-based Ten Speed Press to team up with the uber-fanatic leaders of the craft cocktail underground to create the elegant new book Death & Co: Modern Classic Cocktails. The book is designed for enthusiasts and professionals alike, as the owners of New York-based lounge Death & Company share their passion and extreme knowledge of all things cocktail.
Always asking how and why, each recipe in the book has been perfected through countless hours of scrutiny, regarding everything from ice, to type of glass, blending of flavors, and just the right shake or stir. Each chapter builds on the one before, beginning with how they created their world-class bar in 2007. Chapters two and three are "How to build a bar" and "How to build a drink." Following what you have learned, you are ready to start "Creating new Classics" in chapter four.
The first recipe in the book is the "Oaxaca Old-Fashioned" which has come to symbolize Death & Company's approach to mixing drinks: a simple recipe grounded in the classics, but with an innovation that comes from an acute knowledge of the ingredients at play. Tequila-based, the recipe includes agave nectar, a particular mescal and bitters, garnished with an orange twist.
Death & Company challenges the drinker, I mean the reader, to consider ingredients so you can discover your own favorite cocktail. The one drawback? The jet black cloth cover is so pretty you'll have to curb your enthusiasm to protect it from spills.
Sarah Bagby's review first appeared on 89.1 KMUW. Listen HERE.