Death & Co: Modern Classic Cocktails, with More than 500 Recipes (Hardcover)
Leave it to the creative’s 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 & Company: Modern Classic Cocktails." Designed for enthusiasts and professionals alike, David Kaplan and Alex Day owners of "Death & Company" and Nick Fauchald 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.
Beginning with how they created their world-class bar in 2007 each chapter builds on its predecessor. Chapter two and three are, consecutively, "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 & Companies' 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 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.— Sarah Bagby
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.
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 Tasting Table.
“Death & Co changed the way we drink in America. This elegant, intelligent book—with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making—will make sure that nobody could possibly forget that.”—David Wondrich, author of Imbibe! and Punch
“Death & Co has become an integral part of New York’s cocktail culture, and will remain a part of it for years to come. David and Alex have influenced the way people drink in New York City (and around the world), and I’m constantly inspired whenever I step into their bar. They craft each drink just as I would approach a dish, piecing together the ingredients, testing it tirelessly, striving for perfection, and also trying to connect each recipe to a story. There is a real art, a real passion behind everything they do, and this book will act as a timeless reference for anyone interested in cocktails.”—Daniel Humm, chef/co-owner of Eleven Madison Park and Co-Author of I Love New York
“A fascinating, in-depth look at one of the best bars out there—brimming with the same attitude and resolve that made Death & Co a true winner in the field. This book is a one-stop shop for anyone interested in cocktails and the bars that serve them, and it’s a brilliant read, to boot.”—Gaz Regan, author of the Joy of Mixology
“With Death & Co, David, Nick, and Alex have created an instant classic for craft cocktail enthusiasts and professionals alike. I’ve found this book to be essential in my home.”—April Bloomfield, chef/owner of The Spotted Pig