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Death & Co: Modern Classic Cocktails Hardcover – Illustrated, October 7, 2014
| David Kaplan (Author) Find all the books, read about the author, and more. See search results for this author |
| Nick Fauchald (Author) Find all the books, read about the author, and more. See search results for this author |
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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.
- Print length320 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateOctober 7, 2014
- Dimensions9.52 x 1.26 x 10.18 inches
- ISBN-101607745259
- ISBN-13978-1607745259
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Editorial Reviews
Review
“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
About the Author
ALEX DAY is a former bartender at Death & Co, and currently a partner in Proprietors LLC, Death & Co, Nitecap, The Normandie Club, The Walker Inn, and Honeycut with DAVID KAPLAN.
NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He's been an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor-in-chief of Tasting Table.
Product details
- Publisher : Ten Speed Press; NO-VALUE edition (October 7, 2014)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 1607745259
- ISBN-13 : 978-1607745259
- Item Weight : 3.2 pounds
- Dimensions : 9.52 x 1.26 x 10.18 inches
- Best Sellers Rank: #2,183 in Books (See Top 100 in Books)
- #1 in Whiskey
- #2 in Alcoholic Spirits
- #3 in Cocktails & Mixed Drinks
- Customer Reviews:
About the authors

Alex Day is an LA-based bar owner and writer. In partnership with David Kaplan, he co-owns Death & Co & Nitecap in New York, and Honeycut, The Normandie Club, and The Walker Inn in Los Angeles, as well as the hospitality consulting company, Proprietors LLC

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.

Nick Fauchald is a Twin Cities-based writer, editor and publisher. He's worked as an editor at Food & Wine, Wine Spectator and Every Day with Rachael Ray magazines, and was the editor in chief of TastingTable.com from its launch 2008 until 2011. He's also the publisher of Short Stack Editions, a series of small-format cookbooks about inspiring ingredients, which launched in 2013, and the founding publisher of Dovetail Press, a publishing company that pairs impactful books with original products. He's the author of several books about cooking and cocktails, including Cocktail Codex, which was named the 2019 "Book of the Year" by the James Beard Foundation.
Customer reviews
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To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonReviewed in the United States on June 13, 2019
Top reviews from the United States
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So why then would someone as lazy as I give it five stars? Because it's the real deal, a book that people will pore over fifty years from now.
The way to think about the Death & Co. cocktails is not as a pathway to inebriation, but as little dishes, like tapas or items on a tasting menu. The Death & Co. folks are into cocktails as something to savor sensually, and they approach it with the same kind of theory and technique that someone like Julia Child would bring to roasting a chicken, with the technique and theory able to elevate what might be a pretty pedestrian experience to something to linger over. They explain their theory of how to build a cocktail, and the roles of the various ingredients in making it hang together. You have plenty of recipes to work through to see if you buy their approach (me, I went to the bar in New York with my wife, which made us both believers).
If you are looking for a bartender's guide so you can sling drinks like the bartender at the local golf club or a Holiday Inn lounge, this isn't it. Go buy something like Old Mr. Boston. If, on the other hand, you want to approach cocktails the way folks approach good wine and food, this is the real deal.
Top reviews from other countries
The book is made very well, the illustrations and pictures are beautiful, and I 100% recommend the book.
And having over 500 recipes is also really useful.
Reviewed in the United Kingdom 🇬🇧 on March 23, 2022
The book is made very well, the illustrations and pictures are beautiful, and I 100% recommend the book.
And having over 500 recipes is also really useful.
The book itself contains a history of the bar, as well as guides on creating the perfect atmosphere, customer service advice and of course cocktail recipes.
Some of the classics have multiple recipes to appeal to the wide range of tastes customers have, and explain how to identify which recipe to use in which situation. There is also a selection of flavour pairing wheels and a vast guide on bar techniques. I particularly enjoyed the guide on how to stir multiple drinks using just one hand.
The pictures in the book are beautiful, as well as the cover of the book being so gorgeous that it looks incredible facing forward on my bookshelf. I hope to one day visit the bar.
It's been an invaluable resource since I purchased it, and helped me expand my home bar from the dregs of my university days to a collection that allows me to make a good number of the drinks recipes contained within the book. Many of the recipes can be made with some core purchases, with very few recipes calling for the sort of ingredient that will sit in the back of your cabinet unused for years.
Whether you're new to mixing drinks, or you've got several years experience behind you, you can't go wrong with this book.
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