The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
FOREWORD
INTRODUCTION
HOW TO READ & ENJOY THIS BOOK
A NIGHT AT DEATH & CO
BUILDING A BAR
BUILDING A DRINK
CREATING NEW CLASSICS
THE SPECS
APPENDICES
ACKNOWLEDGEMENTS
INDEX
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
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