Death & Co

May 19, 2014
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.

Starred review from June 15, 2014

A jewel-box of a bar on Manhattan's Lower East Side, Death & Co was a pioneer of the cocktail renaissance when it opened in 2007, but a latecomer to producing a tie-in book. This imposing tome, which could double as a tray for a round of Manhattans, is no hasty attempt to cash in on a brand's success. It's both intimate and authoritative, reflecting the deep-seated love for the bar shared by founder Kaplan, ex-bartender and co-owner Alex Day, and veteran food-and-drink writer Nick Fauchald--which is reflected in portraits of regulars and their favorite drinks, as well as pages revealing a night in the life of the bar. But although the book celebrates the cocktail bar scene, it is equally dedicated to teaching and encouraging home bartenders. There's a clear, unpretentious spirits primer for those who have been bluffing their way through in-vogue varieties of rum, tequila, and whiskey; other sections tackle bitters, ice, glassware, and additional details without dictating. More than half the book is devoted to 450-plus recipes for classics, variations, and riffs, making this comprehensive enough to elbow aside its barfly competitors. VERDICT Sophisticated and inviting, this should be the definitive guide for the cocktail-curious.--Joanna Scutts, Astoria, NY

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