5 Death & Co. Cocktail Recipes

"It was thought that to drink alcohol was to live a life shadowed by death; that those who drank were keeping company with death. It's taken us nearly a century to restore flavor to the drink and class to the specialty cocktail. In our time, a night to celebrate life's simple pleasures with fine wine, exquisitely crafted cocktails, beautifully prepared food, and impeccable sipping spirits is a rare gift.To those who shun the night, we tip our hat. To those who shine after dusk, we offer a warm embrace. Welcome to the new golden age. Welcome to Death & Co."

Tom Collins

INGREDIENTS

  • 2 oz London Dry Gin
  • 1 oz fresh lemon juice
  • .75 oz Simple Syrup
  • Can of La Croix Pure seltzer

METHOD

Combine gin, lemon juice and simple syrup in your shaker with ice. Shake lightly for a few seconds - “short shake," used when you want less dilution from the ice in the shaker. Strain into a tall glass, filled with fresh ice. Top with the seltzer. Garnish with an orange slice and a lime.

Dirty Martini

"We really like using a salt solution in Death & Co. for Martinis. You have the flavor from the olive brine, but this is a different, salty flavor and it just enhances the whole drink. You don’t need vermouth every time to make a great Martini. A lot of people don’t have it handy at home. We also love to shake a Martini, even though stirred is good, too. Get experimental.” - KEVIN NGUYEN

INGREDIENTS

  • 2.5 oz London Dry Gin or Vodka
  • .5 oz Dirty Sue Olive Brine
  • 1 dash *Salt Solution, using heavy sea salt

METHOD

Add ice to a Martini glass or a Nick & Nora glass and set aside to chill. Add gin or vodka to your shaker, with brine and ice. Shake hard for 20 seconds. Strain into the chilled glass and garnish with an olive.

*Salt Solution: mix 3.5 oz. of water with 1 oz. salt and let dissolve.

Wildcard

“I based this drink off of a Tiki cocktail called The Saturn. I love the variation with the mezcal. One thing to always remember is to use fresh juice in any drink. It’s absolutely essential.” - KEVIN NGUYEN

INGREDIENTS

  • 1 oz Ilegal Mezcal
  • 1 oz St George Terroir Gin
  • .25 oz Dolin Genepy des Alpes
  • .75 oz fresh lime juice
  • .5 oz Orgeat syrup
  • .25 oz Passionfruit syrup

METHOD

Add all ingredients to a shaker with ice and short shake. Add crushed ice (if you have it) to a tumbler or pilsner glass, and strain cocktail. Garnish with a mint sprig.

Hotel Nacional

INGREDIENTS

  • 2 oz aged rum
  • .25 oz Giffard Apricot Liqueur
  • .75 oz. fresh lime juice
  • .5 oz pineapple juice
  • .5 oz Cane syrup

METHOD

Shake all ingredients in a shaker over ice, hard. Strain into a chilled coupe glass and serve.

Cosmopolitan

“Cosmo’s may have become famous because of a certain show that’s long over, but they are still around. The appeal of the drink is that it looks so great. It’s pink. You can tell it’s refreshing. They never really leave us. Cosmos are forever.” - KEVIN NGUYEN

INGREDIENTS

  • 1.5 oz Citrus Vodka
  • .75 oz Cointreau
  • .5 oz cranberry juice
  • .5 oz lime juice
  • .5 oz Simple Syrup

METHOD

Add all ingredients to the shaker with ice. Shake hard, and strain into a coupe glass. Garnish with an orange twist.

 

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