Death & Co: Modern Classic Cocktails

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. (Oct.)