Foreword | vi

Introduction | xi
How to Read & Enjoy This Book | xix
Chapter One
Chapter Two
Chapter Three
Chapter Four
Chapter Five
Appendices | 275
Acknowledgements | 289
Index | 294
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thomas waugh
This refreshing cocktail pairs two of Thomas’s favorite things: juniper-forward gin and
hoppy beer. What’s especially interesting about this drink is how it uses beer like a modifier:
to add a spicy, aromatic flavor, enhancing the base spirit rather than overwhelming it.
Thomas also did an ingenious thing with pineapple juice here. Cocktails made with
pineapple juice are often flabby or overtly tiki-esque, whereas here he uses it as the focus
of the drink. The resulting composition surrounds the tropical richness of pineapple
with the spice of gin and hoppy IPA.
2 ounces tanqueray
no. ten gin
¾ ounce velvet falernum
1 ounce pineapple juice
½ ounce lemon juice
green flash ipa beer
garnish: 1 mint sprig
Short shake all the ingredients (except the IPA) with 3 ice cubes, then strain
into a pilsner glass filled with crushed ice. Top with IPA. Garnish with the mint
and serve with a straw.
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92 | death & co
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building a drink | 93
stir to achieve proper dilution. In a working bar, the trick
is to find the right balance of speed, efficiency, and control.
We can chill and dilute a drink very quickly with crushed
ice or tiny pellets, which puts more surface area of ice in
contact with the drink, but this also makes it dangerously
easy to overdilute the drink. Conversely, we can stir a
cocktail over a single ice cube, which has less surface area
and therefore provides a larger margin of error, meaning
the drink will chill and dilute more slowly; but in this case
we’d end up stirring ourselves dizzy while our customers
find someplace else to drink.
The happy medium is Kold-Draft ice, which we use to
make most of our stirred drinks. Our machine produces
pristine 1¼-inch cubes that stack in neat layers inside our
mixing glasses. They’re large enough to dilute a drink
slowly but offer enough surface area to keep stirring time
fairly short. For making drinks at home, approximately
1-inch ice cubes will perform similarly.
How much dilution a drink needs varies from cocktail
to cocktail. A drink made mostly from high-proof spirits
(such as a Sazerac or dry martini) needs more water and
will take longer to reach dilution. A less boozy drink (such
as a Manhattan or classic, fifty-fifty martini) will reach
dilution more quickly.
While The Karate Kid is the best metaphor we could come
up with for stirring (sorry!), Major League Baseball is the
most apt we’ve come up with for shaking. In baseball, you
see dramatic differences in throwing motion among pitch-
ers, even in the most elite ranks of hurlers. Most pitchers
throw overhand, a smaller subset throws sidearm, and a
handful of freaks throw underhand (called a submarine
pitch, if you care to know). But beyond these basic cate-
gories lie a panoply of variations and quirks that give each
pitcher’s motion its signature. Some of these pitchers are
poetry in motion, while others look like they’re trying to
detach a snapping turtle from their hand. But all have one
thing in common: they can put the ball over the plate.
The goal of making a stirred drink is twofold: chilling and
dilution. You want to mix the ingredients until they’re very
cold. The ideal temperature is between 18°F and 23°F. You
also want the drink to reach its ideal dilution. Water is the
most underrated ingredient in a drink. Too little and the
drink will taste too hot, or alcoholic; too much and it will
taste too weak.
A number of factors can affect how quickly or slowly
these aims are achieved: the temperature and size of the
mixing glass, the size and quantity of ice cubes, the ingre-
dients themselves, and the speed and duration of stirring.
We addressed speed and duration of stirring above. Here’s
how the other three factors will affect the drink, along
with what we’ve found to work best for us at Death & Co.
We’ll spare you the refresher course on thermodynamics,
but know this: The temperature of a mixing glass has a
considerable impact on the interaction between the ice
and liquid it contains. Your goal should be to slow the dilu-
tion process enough that the cocktail is very cold by the
time it reaches proper dilution. A room-temperature mix-
ing glass will transfer its heat to the cooler liquid within,
speeding up the dilution process. On the other hand, a cold
mixing glass will chill the liquid within (at least until the
two reach equilibrium), thereby diluting the cocktail more
slowly, which means you can chill the drink more thor-
oughly without diluting it too much.
This is why we keep our mixing glasses in the freezer
whenever possible. During a busy shift this isn’t practical,
but in that case we’re using the glasses frequently enough
that they stay cold. At home, we recommend keeping your
mixing glasses in the freezer. We also prefer a Japanese-
style mixing glass, as its width allows more ice to interact
with the liquid than in a narrow-bottomed pint glass,
helping the drink reach its target temperature and dilu-
tion simultaneously.
It all comes down to size. You can make a proper stirred
drink with anything from tiny ice pellets up to one giant
chunk of ice, and you can certainly use ice made in a home
freezer, which isn’t as bad as people like to say. With dif-
ferent sizes of ice, what changes is how long you have to
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Some of the recipes in this book include raw eggs. When eggs are consumed raw, there is always the
risk that bacteria, which is killed by proper cooking, may be present. For this reason, always buy
certified salmonella-free eggs from a reliable grocer, storing them in the refrigerator until they are
served. Because of the health risks associated with the consumption of bacteria that can be present
in raw eggs, they should not be consumed by infants, small children, pregnant women, the elderly,
or any persons who may be immunocompromised. The author and publisher expressly disclaim
responsibility for any adverse effects that may result from the use or application of the recipes and
information contained in this book.
Copyright © 2014 by David Kaplan
Photographs copyright © 2014 by William Hereford
Foreword copyright © 2014 by Toby Cecchini
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House LLC, a Penguin Random House Company, New York.
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of
Random House LLC.
Library of Congress Cataloging-in-Publication Data
Kaplan, David (Bartender)
Death & Co: Modern Classic Cocktails / David Kaplan, Nick Fauchald, Alex Day;
photographs by William Hereford; illustrations by Tim Tomkinson.
pages cm
Includes bibliographical references and index.
1. Cocktails. 2. Death & Co. (Bar: New York, N.Y.) I. Fauchald, Nick. II. Day, Alex. III. Title.
TX951.K1654 2014
Hardcover ISBN: 978-1-60774-525-9
eBook ISBN: 978-1-60774-526-6
Printed in China
Design by Katherine Tomkinson
Illustrations by Tim Tomkinson
10 9 8 7 6 5 4 3 2 1
First Edition
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