These guys know how to make a cocktail! Death & Co
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- เผยแพร่เมื่อ 11 มิ.ย. 2024
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Death & Company is a New York City bar established on New Years Eve 2006 by founder Dave Kaplan in the East Village. Shortly after it’s founding it became a very important bar in the cocktail scene much like Milk & Honey before it. It is one of a handful of New York City bars responsible for some of the most creative Bartenders in the industry, establishing many many modern classic cocktails along the way. Many former bartenders such as Joaquin Simo, Jillian Vote and Thomas Waugh have gone on to become leading voices in the industry.
Today Death & Co is a full on institution with locations not only in New York but also Los Angeles and Denver Colorado. They also have a consultation arm called Proprietors LLC responsible for opening bars and training staff all over the country.
For me, The importance of Death and Company is their unique approach to cocktails. It’s as if they strike a balance between simply executed drinks with the more culinary approach to cocktail making that really permeates the industry today. And herin lies the challenge with their drinks while trying to make them at home. Many rely on advanced technique and some rely on proprietary ingredients which are hard to source. This is great for them because they ensure people will continue to patron their establishments for the great cocktails, but not so good for someone wanting to try these at home with minimal cost and effort. But lucky for us all there are several recipes we can try at home which are simple and really highlight their creativity and today we’re gonna make three of them.
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
00:00 What IS this channel?
00:25 If you're Hairy, you might like Harry's
01:12 Check out this coupon code
01:29 Death and Co
02:51 Get Lucky
04:18 Tasting Notes
04:59 Recipe
05:05 Gin Hound
05:43 Tasting Notes
06:30 Recipe
06:36 Silver Monk
07:26 Tasting Notes
08:07 Recipe
08:10 So that's Death and Co
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Recipes:
Get Lucky
2oz (60ml) Flor De Caña
3/4oz (22ml) Lemon Juice
1/4oz (7.5ml) Ginger Syrup
1/4oz (7.5ml) Orgeat
1/4oz (7.5ml) Honey Surup
3 Blackberries
Peychauds Garnish
Gin Hound
2oz (60ml) Tanqueray Gin
1/2oz (15ml) Celery Juice
1/2oz (15ml) Lime Juice
1/2oz (15ml) Honey Syrup
Silver Monk
2oz (60ml) Blanco Tequila
3/4oz (22ml) Yellow Chartreuse
3/4oz (22ml) Lime Juice
1/2oz (15ml) Simple Syrup
2 Cucumber Slices
6-8 Mint Leaves - แนวปฏิบัติและการใช้ชีวิต
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Death & Company has always been one of my favorite go-to speakeasies in the NYC scene for YEARS now, and I'm very happy to see high-profile personalities cover and celebrate what they do. I think overall, in Manhattan, over the last 7+ years including during and post-pandemic, Death & Company has had the most consistently high quality service and a massive drink selection/variety. It is easily my top choice for bars out with friends if they don't mind a slightly higher price and can appreciate quality drinks. Regardless of what dietary restrictions you have or what you're in the mood for, you can always find something that works for you!
Other people have commented that it is very very dark in there, and it is, so I recommend that anyone going make sure you have some kind of flashlight built into your phone or bring one with you. xD
Please make this an ongoing series!!
The Death and Co book is really interesting, but Cocktail Codex blew my mind. My all time favorite. The ability to pinpoint the roots of most cocktail makes me appreciate them so much more.
Loved the video! Hope it becomes a series. Death & Co. is awesome
ooooh those last two sound *extremely* my jam
I had the best cocktail of my life at Death & Co. in Denver. It was an Aces & Eights. A repo tequila old fashioned with espresso liquor and vanilla. It was insane. Would love to see you do this one! Been trying to find info and recipes for it everywhere!
Got gifted this at Xmas and have been obsessed making their drinks. It is almost like "a gotta catch em all" thing where I want to find the exact bottle that will complete their specs and compare to what I was using prior.
This is exactly my experience! I made a full table of all the ingredients in the book and listed for each the drinks that call for each, and use that as a guide for what bottle to buy next to maximise utility by expense. I've also put on quite a bit of weight...
@@rmccaw7 THAT IS AMAZING… can you share it with me? 😂
Hey man! Got inspired by the Gin Hound and came up with a variation I'd love you (and whoever else sees this!) to try out when you find time.
Northern Hound
1.5 gin (London dry)
0.5 Aquavit (brennivin)
0.5 honey syrup (1:1)
0.5 lime juice
0.5 celery juice
Shake, neat up, fresh cracked black pepper garnish
Very original, great ! Thank you🔥🔥
Love this channel. It has inspired me to craft drinks at home.
Cocktail Codex is still one of my favourite cocktail books. All three of their books are excellent.
Keep up your good work Leandro. I follow you since the beginning of your channel. You stay true to yourself and i've learned so much with your videos. I do not comment often but you are by far my favorite youtube channel.🤟
We ran into you at Death & Co. thanks for being kind and love the channel!
Thanks for all your videos 🙌🏾🙌🏾🙌🏾🙏🏾🙏🏾🙏🏾
Thanks for all your support ❤️
Can’t wait to see what other bars you cover! Hopefully Bourbon and Branch can get a mention for our Revolver and Black Manhattan
The Silver Monk does call for a pinch of salt in the book, added to the muddle. This was the first drink I ever used salt or saline solution in. Delicious!!
good catch
damn, we serve a get lucky version at our bar since the biginning and its one of my favourite drinks. never knew, where it came from until now. i always thought same what you just said, incredible good drink, nice balance, nice sugar source..
we serve it without bitters on top, as dirty dump in a highball glas and the berry gets muddled and shaken. this provides the drink almost the same effect as with the pebbel i guess.
thank you for your work, keep it up and greetings from switzerland!
Leandro, great honest review of local ingredients. And the three cocktails that you made were great.
Fantastic show all 3 of those drinks looked delicious! 👍
Dude have an ounce of humility
I got a juicer and came searching for this video again to make the gin hound. Man, celery juice is a cool ingredient for a cocktail!
I’ve had the cocktail codex for a few years, became obsessed with these guys and finally got to go TO death&co when I visuted NYC last spring. I was giving off major “kid visits disneyland for the first time” vibes when I walked in there and the drinks were of course amaziiing
Had to try the Silver Monk and MAN it is so surprising! Thanks for that inspiration.
Fantastic so inspiring
Got the Cocktail Codex as a Christmas gift a couple years ago and have added their other two books to my library. I've really enjoyed making the drinks and recommend these books to anyone looking to delve into cocktails.
I went to Death and Co in New York in June, and ordered a Flying Dutchman because I had seen it here. I mentioned to the bar tender that I heard about it on TH-cam and he was like “??? But we invented it here”
Still after all these years one of my favorite bars in NYC
Wow those are some freaking interesting drinks! They all sound delcious!
Great video Leandro. The Get Lucky is a D&C favorite of mine.
Would love to see some Dead Rabbit cocktails too!
Ive worked and 3 cocktail bars in nyc… all same ownership… people have said we have the best cocktails in the neighborhood… I know the reason is because we base all our cocktail specs and methods off death and co. They are basically THE standard for cocktails.
Look up the Red Ant in their book, it's a great Manhattan style drink with cherry, mezcal, and cinnamon.
The Death and Co book is SO good!
"Death and Co" what a day to release this video
Just made the Gin Hound and I gotta say same reaction. It was great! I need to make celery juice more often now lol thanks bro! I’ll try the other one whenever chartreuse gets back in stock.
The Gin Hound sounds super interesting, a must try for me! I would love to see a test of different (readily available) varieties of honey for, say, a Bee Knees or Gold Rush. Honey is such a complex sweetener, I often find my self wanting different kinds (or even blends) of honey for different cocktails. Cheers!
It was bomb! Just made one
Death & Co chef bartender Alex Day once taught a guy called Jay Khan, who is now the founder of Asia’s best bar - COA.
I've been looking into expanding my book collection. I guess nothing stopping me from getting both, but I was thinking I'd get Cocktail Codex first since it seems to go deeper into cocktail crafting technique.
Drinks like the silver monk are like modern art: “I could do that” + “yeah, but you didn’t”
Iv been to the LA one several times. I go every time they change the menu at least. Have all the books too. Death and co man. just a fantastic bar
Death & Co's Flor de Jerez is by far the best cocktail I've ever made or tried, and it opened up my eyes to using sherry in cocktails.
That’s high praise! Was also a fan of that one. Do you use the Rothman & Winter apricot liqueur they call for or a different brand? Couldn’t find any Rothman so wound up going with Luxardo Apricot to make mine
I would have to wing each of those drinks as I don't have one or two ingredients in each recipe.
I've used Harry's for YEARS (probably one of the first). They never had an answer to "How do I get the junk out from between the blades after (or while) I shave?" I came up with my own answer. Use a toothbrush and some liquid soap brushing WITH the blades. Brush both sides of the blades. Rinse. Repeat if needed while you shave. Keep the blades clean and the shaves will be amazing.
I wanted a way to have a portable shave kit and discovered if I put a round of shaving soap in a Rubbermaid container with a lid, voila, that and putting the rest of the stuff in a heavy duty baggie, everything is portable. Works like a champ.
I was surprised to see most of the Harry's products at Walmart and other locations. Becoming more mainstream.
gypsy eyes is my favourite d&c drink that ive tried. really great to batch for parties
Leandro, the get lucky and silver monk have been a hit this weekend! What kind of juicer do you use for the celery juice? Eager to try the gin hound.
Tried Get Lucky from previous post, for me, wouldn't make again. Tried the Gin Hound, absolutely loved it! Interesting that the celery taste was more accentuated in the cocktail than if you drank the juice straight!
I love an aquavit old fashioned with celery bitters, so I wonder how it would work subbing in for the gin in the Gin Hound.
Nice video, love Death and Co.
Is it me or is there some kind of cinematic quality to this video?
Hey brother can you make a video on your version of the Soco Manhattan? Thanks 😊
Hey Leandro, in your "How to make Cocktail Syrups", roughly, how many grams of ginger do you use for the syrup? It looks like you use more than a cup of roughly chopped ginger. Thanks in advance!
Great video always. Bummer that Harrys sponsored it.
I like apple with celery juice
One of my favorite death&co cocktails is the crop top, which I think was created by Devon Tarby. Equal parts gin, grapefruit liqueur, lemon juice and amaro montenegro !
I've been really enjoying your content and just discovered it recently. I've also been getting familiar with Pouring With Heart and their various locations. Although Cole's has been my favorite and I've been there 3 times in the past month because the opening time coincides well with times I've been near downtown for work. I've been going pretty much right at opening and have been there on a Wed, a Thur and a Fri. Are you still working there or at Varnish? I wanted to stop in, get a drink and say hi sometime. Thanks!
I go there for a drink on occasion but I no longer work there :) hit me up next time you’re around maybe we can get a drink together :)
@@TheEducatedBarfly Any Thursday I'm super flexible as that is typically my downtown LA area work day. Short notice works for me as well as I will be near that area through the afternoon and evening. I will be there this Thursday.
@@TheEducatedBarfly Cole’s for a drink today?
@@TheEducatedBarfly By the way, I’ve learned that at least 3 of the current bartenders at Cole’s are huge fans of you and your channel! You have left quite the legacy!
How did you know I was gnawing on a stick of celery while watching you taste that Gin Hound....
Does anyone know a good cocktail bar in Providence, RI?
how did you make the Celery Juice? Did you buy it or could I make it by my own? Right now I think about putting Celery in my blender and straining it afterwards. Would that work?
I'm sure blending and straining through a nut milk bag would work fine. I'm now using an auger type cold press juicer which works fine but is not nearly as fast as a centrifuge type juicer. BUT auger style will juice leaf type stuff much better.
@@charlesschulz811 Nice, thank you for your answer. I always wonder though if a centrifuge type juicer is that great for making cocktails due to the air and the texture.
Been to Death & Co in NY. I warn you, if you're over an age and can relate, take your flashlight with you as the room is SOOO very dark. Ridiculously dark. Unnecessarily dark for an extensive menu that is impossible to read without an external light source.
Can i use beefeater gin?
Hell yeah you can
At 11 seconds does he really say “it’s not about my own genius as a bartender”
Why we double strain into crush? Is there a reason?
For that particular drink, if you don't double strain it you'll get all the mashed bits of mint and cucumber in the drink, which isn't particularly elegant or helpful.
@@rmccaw7 I meant the first one get lucky.
@@rmccaw7 also I think death and co asks for a whip Dump.
Starts 2:52
Love hearing about razors from the scruffiest guy on TH-cam. JK, we love you Leandro
Hey! I SHAVE!!!!!!!!!
sometimes…..🤫
How many times you gonna change the thumbnail?😂
Shakes the brains out of these cocktails good lord lol did they owe you money?
Pity they dont know how to run a bar in nyc.they'd rather have a half empty bar at all times and send you down the road to the dive bar they own whilst you wait to go in to their cocktail bar that has no vibe whatsoever. So they're resigned to cocktail cookbooks.
Maybe update your channel top banner. Its stills refers to the Barfly Freepour.
Good be a good idea to add "Also check out Spirited Adventurers (previously known as Barfly Freepour) and add it to the channels (tab?).
(Please: Feel free to remove this comment when you read it.)
good grief friend, take a breath once in a while. This episode felt super frantic for some reason.
Harry's razors company sucks. Jeremy's razors is where it's at!
I live in Denver, and I've been to their bar a few times. Really great atmosphere, knowledgeable staff, and an incredible playbook of cocktails to choose from. Pricey, but worth it.
We went last time we were in Denver this past February. It was amazing!