Next week, the stunning book from our favorite New York City bar, Death & Co , is officially on sale. (You can pre-ord er here it now).
Inspired by the book, we’re going to release our first-ever limited edition collection of lip balms—a collaboration with Death & Co’s founder and owner, David Kaplan.
Stay tuned for more details about the collection, and in the meantime, enjoy this recipe from Death & Co. Happy Friday and cheers!
Photograph by William Hereford. Courtesy of Ten Speed Press.
From Death & Co: Modern Classic Cocktails, with More than 500 Recipes.
Courtesy of Ten Speed Press.
by David Kaplan, Nick Fauchald and Alex Day
Here’s an example of what great a cocktail should be: a whole that’s much better than the sum of its parts. Anytime a bottle of something new or foreign shows up at Death & Co, we taste it and keep it in mind for creating new drinks. The afternoon the deliciously bittersweet Amaro CioCiaro showed up, Alex had a sip that lingered in his head through that night’s service. At some point he was mixing a drink made with Massenez Crème de Pêche, and a whiff of that heady peach liqueur synced up with the amaro and Dolin dry vermouth, another new favorite at the bar. Bartenders often scoff at low-alcohol drinks, so he thought it would be fun to serve this drink in a vessel that usually indicates a boozy concoction—the julep tin—and give it an oxymoronic name.
2 ounces dolin dry
¾ ounce amaro ciociaro
1 teaspoon massenez crème de pêche peach liqueur
Garnish: 1 mint bouquet
Put all the ingredients in a julep tin. Fill the tin halfway with crushed ice. Stir with a bar spoon, churning the ice as you go, for about 10 seconds, holding the drink by the rim so the entire tin can eventually frost up. Add more crushed ice to fill the tin two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet in the center of the ice and serve with a straw.