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

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

David Kaplan, Nick Fauchald, Alex Day

Language: English

Pages: 320

ISBN: B00JNQMZ32

Format: PDF / Kindle (mobi) / ePub

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

David Kaplan, Nick Fauchald, Alex Day

Language: English

Pages: 320

ISBN: B00JNQMZ32

Format: PDF / Kindle (mobi) / ePub


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 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.
 

From the Hardcover edition.

The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies

Great Ribs Book

Holiday Cakes and Cupcakes: 45 Fondant Designs for Year-Round Celebrations

From a Southern Oven: The Savories, The Sweets

Toddler Café: Fast, Healthy, and Fun Ways to Feed Even the Pickiest Eater

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cheesecloth-lined sieve. ROSE-INFUSED LILLET ROSÉ In a container, combine 4 heaping tablespoons of dried rosebuds and one 750-ml bottle of Lillet rosé and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through a fine-mesh sieve. SUGAR SNAP PEA–INFUSED PLYMOUTH GIN In a container, combine 2 cups of coarsely chopped sugar snap peas and one 750-ml bottle of Plymouth gin and stir well. Let stand at room temperature for 1 hour, stirring

liqueur. It’s less bitter than Cocchi Americano, with a floral nose and bright orange flavor, and is used much like a blanc vermouth in cocktails. Lillet Rouge: Made from a Merlot-based red wine blended with the addition of cinchona bark, it’s lightly tannic and mildly bitter, like a dainty sweet vermouth. Lillet Rosé: As with rosé wine, this relatively new product splits the difference between Lillet blanc and rouge. It’s less potent than a sweet vermouth but not as rich as a blanc vermouth,

ice, boil the water first to release any dissolved gases. Place boiled water into ice molds inside the freezer while still hot. Aside from cosmetics, clear ice is denser and more structurally sound, so it will break apart less quickly than cloudy ice when shaken. MAKING ICE FROM BIG BLOCKS If you’re lucky enough to procure a large block of ice (from a frozen lake, perhaps, or a commercial ice company), you can cut it down into any desired shape and size. Or you can make your own block of

second trip there I ordered another Manhattan. Joaquín asked me if I’d ever had an Old Pal. That was the beginning of the end. REGINA The first time I came in I’d just arrived home after a long flight. Anthony dragged me over and said, “You’ve got to taste these drinks.” ANTHONY I remember being served a Fog Cutter that night. I got about a quarter of the way through this tall, seemingly froufrou cocktail and said to Regina, “I must be a lightweight; I’m fucking buzzed already.” Brian heard

2008 My friends and I used to go to Dolores Park in San Francisco and drink beer mixed with fresh fruit from the farmers’ market, like the Germans do. My favorite combination was pineapple with IPA, which inspired this drink, named after the B side to EMF’s hit song “Unbelievable.”—TW 2 OUNCES TANQUERAY NO. TEN GIN ¾ OUNCE VELVET FALERNUM 1 OUNCE PINEAPPLE JUICE ½ OUNCE LEMON JUICE GREEN FLASH IPA GARNISH: 1 MINT SPRIG Short shake all the ingredients (except the IPA) with 3 ice cubes,

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