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

Description

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. Death & Co is the most important, influential, and oft-imitated barto 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, andthe 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 supremelytalented 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 OaxacaOld-Fashioned, Naked and Famous, and the Conference. Destined to become a definitive reference on craft cocktails,Death & Cofeaturesmore than 500 of the bar's most innovative and sought-after cocktails. But morethan just a collection of recipes,Death & Cois also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guideto buying and using spirits, and step-by-step instructions for mastering key bartendingtechniques. 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.

DAVID KAPLAN is the founder and owner of Death & Co, a New York City nightlife destination, as well as the co-owner of Proprietors LLC, a full-service hospitality company, with ALEX DAY. NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He's been an editor atFood & Wine, Wine Spectator,andEvery Day with Rachael Raymagazines. From 2008 to 2011, he was the editor-in-chief ofTasting Table.

"This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co's reach even farther."-Dale Degroff, author of The Craft of the Cocktail "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