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Death & Co Welcome Home: [A Cocktail Recipe Book] Hardcover – November 16, 2021

by Alex Day (Author), Nick Fauchald (Author), David Kaplan (Author),

4.8 581 ratings

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JAMES BEARD AWARD NOMINEE • The ultimate guide to choosing ingredients, developing your palate, mixing drinks, and leveling up your home cocktail game—with more than 600 recipes—from the bestselling team behind Death & Co: Modern Classic Cocktails and James Beard Book of the Year Cocktail Codex: Fundamentals, Formulas, Evolutions

“The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home.”—Aisha Tyler

IACP AWARD FINALIST • ONE OF THE BEST COCKTAIL BOOKS OF THE YEAR: Minneapolist Star Tribune, Slate

Imagine you’re a rookie bartender and this is your handbook. Your training begins with a boot camp of sorts, where you follow the same path a Death & Co bartender would to discover your own palate and preferences, learn how to select ingredients, understand what makes a great cocktail work, and mix drinks like an old pro. Then it’s time to invite your friends over to show off the batched and ready-to-pour mixtures you stored in the freezer so you could enjoy your guests instead of making drinks all night.

More than 600 recipes anchor the book, including classics, low-ABV and nonalcoholic cocktails, and hundreds of signature creations developed by the Death & Co teams in New York, Los Angeles, and Denver. With hundreds of evocative photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world—and make your next get-together the invite of the year.

Print length

320 pages
Language

English
Publisher

Ten Speed Press
Publication date

November 16, 2021
Dimensions

9.5 x 1 x 10.2 inches
ISBN-10

1984858416
ISBN-13

978-1984858412
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From the Publisher

...everything you need to make and serve impressive drinks at home.

“we all want the same thing in the end: a welcome home, a drink, and a moment of pause.”

Editorial Reviews

Review

“The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home with easy-to-follow recipes you can execute yourself. And if you’re too pooped to get out the shaker, the gorgeous photography will prime you for your next visit to one of their jewel box watering holes. Salut!”—Aisha Tyler, actor, director, spirits enthusiast

About the Author

Alex Day, David Kaplan, and Devon Tarby are co-owners of Gin & Luck, the hospitality company behind the world-renowned cocktail bar Death & Co (with locations in New York, Los Angeles, and Denver) and the global hospitality consulting and management company Proprietors LLC.

Nick Fauchald is an author, editor, and publisher. He is the co-author, with Alex Day and David Kaplan, of Death & Co and Cocktail Codex.

Tyson Buhler is an award-winning bartender and the beverage director of Gin & Luck.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

On New Year’s Eve 2006, I opened Death & Co on a quiet side street in Manhattan’s East Village. Within our first couple of years of business, our bar had secured its place among the world’s leading cocktail bars, and by the time Alex became a partner in 2008, we began planning to open more Death & Co bars around the country—and perhaps one day abroad. It wasn’t a matter of if we’d open more locations, but when and where.

The when, it turns out, would be more than a decade later. Early negotiations with Death & Co’s two other founding partners, Ravi and Craig, went nowhere, so I put our unfinished agreement in a drawer and focused my attention elsewhere. Alex and I started a hospitality consulting company, Proprietors LLC, and we both moved to Los Angeles.

As our new lives and business took off in California, we did our best to put our dreams of opening another Death & Co to rest. We took on numerous projects around L.A., built a proper office and development lab, and expanded our consulting work across the world. As Proprietors LLC grew, so did our ambitions. We formed a partnership with L.A. nightlife impresario Cedd Moses, which allowed us to develop three new bars from the ground up: the downtown cocktail bar and dance club Honeycut, and a pair of bars inside the Normandie Hotel in Koreatown: a lively lounge called the Normandie Club, and an ambitious, omakase-inspired cocktail den called the Walker Inn.

While this partnership helped us build our confidence and competence in opening and operating bars, it did little to help us improve our financial acumen, as the accounting responsibilities fell to Cedd’s group. Meanwhile, business at Death & Co was as good as ever, but we were so disconnected from the day-to-day operations at the bar that the culture began to suffer from our lack of oversight. Alex and I decided that it was time to recommit ourselves to our partnership with the other Death & Co founders and pave a path to opening more bars that would be completely our own. In our previous projects, we’d always felt like the little kids at the grown-ups’ table. We decided that the only way forward was to embrace any fears of failure, take control of all the details of running a bar, and build our own f***ing table.

So we slowly disentangled ourselves from our three L.A. partnership bars, pulled our unfinished Death & Co agreement out of the drawer, and patched up relationships with Ravi and Craig. We reinserted ourselves into the New York bar, working to tighten up the operations and financials and to revitalize the working culture there. I started reading every business book I could get my hands on, and I joined Acceler8, a coaching program for hospitality owners who want to grow their business. From there we trained ourselves in something called the Entrepreneurial Operating System (EOS) and used it to align our values and vision for the company and its future. EOS was like rocket fuel for our leadership team, and everything was finally starting to gel.

Learning a structured system that we could apply to our company felt liberating. It gave us a framework for many aspects of our operations and also helped us understand the differences in our personalities, responsibilities, and roles—something we had long been missing. It became clear that although Alex and I both love every part of running bars, we excel at very different things. I tend to think like a typical founder, chasing long-term vision and instilling the values and culture that will help lead us there. Alex thrives in problem solving and the details, finding the path from an idea to a finalized product. An example of this rests in your hands—I get to chase the deals for our books while Alex works with Nick to transpose our working worlds to the page.

Around this time we received a short (and mythically serendipitous) email from Ryan Diggins, a Denver-based real-estate developer who was building a hotel, the Ramble, in the city’s up-and-coming RiNo (River North Art District) neighborhood. The hotel needed a hospitality partner to operate its food and beverage programs, and he wanted Death & Co to be that partner. When we met Ryan, it quickly became clear that our values and vision were aligned, and while the Denver project would be uncharted territory for our company—we’d be responsible for multiple bars and a central kitchen (almost) twenty-four hours a day, seven days a week—we felt that we were ready, personally and professionally, to finally open another Death & Co.

The process of opening Death & Co Denver was unlike anything we’d done before. But through our many years of opening and running bars, we’d learned from both our successes and our many setbacks, and we had the right mix of experience, confidence, and humility to pull it off. The physical space of Death & Co Denver couldn’t be more different than that of our small New York bar: five individual bars comprising some twelve thousand square feet. Our first challenge was to figure out how to make this massive, all-day space still feel like a Death & Co. The culture of our New York bar is largely defined by the intimacy of its space and the smallness of its team, which isn’t easy to replicate in a bustling hotel. But when we looked more deeply into what defines our cocktails and approach to hospitality, we identified some core values and qualities that could be planted in our Denver location, and beyond.

Death & Co’s approach to cocktails has always been driven by a dual dedication to quality and elegance. Our drinks are rooted in classic cocktails, with honest, direct flavors and compositions. We welcome innovation, of course, but it is not our driving motivation. Most of all, we want our cocktails to elicit a response that’s not “Hmm, that’s interesting,” but “Wow, that’s f***ing delicious!” As simple as that sounds, “that’s f***ing delicious” extends far beyond just what’s in the glass. Let’s zoom out: The temperature of the glass, the coaster on which it rests, and the texture of the marble bar below it all contribute to the enjoyment of that cocktail, as do the engagement and personality of the staff who served it, the guests surrounding you, the music and lighting that fill the space—all of these things contribute to “f***ing delicious,” and all are essential to the Death & Co experience.

Although the space and staff at Death & Co Denver dwarfed that of our New York bar, we were able to express its ethos in new and additional ways. We hired a staff of wonderful, well-rounded humans; some arrived with experience and technical prowess; others had little or no cocktail chops, but the drive to learn and develop. We reimagined our approach to cocktail and menu development (more on this in chapter 3), and we forced ourselves to focus on intentional and transparent management rather than the passive maintenance that had adversely affected the culture of our New York bar in the past.

As the Death & Co Denver project was getting off the ground, we signed a lease in L.A.’s Arts District in a building that was around the corner from our longtime office, where all of our projects, prior to Denver, had been incubated. Over the years, we’d become part of the neighborhood’s community of artists and entrepreneurs, and we were beyond excited to finally open Death & Co Los Angeles after years of scouting, negotiations, and setbacks. Our new bar was to be located in the basement of a building that had yet to be renovated, so we also had our first opportunity to design a space from the ground up (or rather, from the street level down). Death & Co L.A. would also be the biggest bet we’d ever placed on ourselves, as we were covering all of the costs. The physical space was small(ish) and cavernous, like our New York bar, but we didn’t want to simply replicate Death & Co NYC. New York and Los Angeles are very different cities, with different nightlife scenes. It’s easy to maneuver around New York City, so our guests tend to bar-hop, especially when they have to wait for a seat at Death & Co. In L.A., you tend to pick a spot and stay there for the night, so we wanted to create an environment that wouldn’t have to turn guests away (as we did hundreds of times a night in NYC) and would invite long, lingering evenings. We added a second space to Death & Co L.A., called the Standing Room, where the cocktail menu was succinct, service was swift, and guests could stick around for a drink while they waited for a table in the main lounge. L.A.’s cocktail culture is also more informal, so we wanted to balance the seating-room-only main bar with this more casual adjacency without abandoning our high-touch approach to service.

We opened Death & Co L.A. in mid-December 2019, which is one of the worst times of the year to open a bar, but we quickly outperformed our modest expectations for our first month of business. A few weeks in, we were very proud of what everyone had accomplished: we had a great management team in place, which allowed Alex and me to take a step back from the minutiae of opening a bar and let our talented team drive the bus, a natural evolution of the company that we’d been working toward for years.

Product details

Publisher ‏ : ‎ Ten Speed Press (November 16, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1984858416
ISBN-13 ‏ : ‎ 978-1984858412
Item Weight ‏ : ‎ 3.35 pounds
Dimensions ‏ : ‎ 9.5 x 1 x 10.2 inches

Best Sellers Rank: #17,674 in Books (See Top 100 in Books)
- #6 in Whiskey
- #17 in Alcoholic Spirits
- #20 in Cocktails & Mixed Drinks

Customer Reviews:
4.8 581 ratings

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Nick Fauchald
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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.
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Alex Day
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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
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K McHenry

Lovely

Reviewed in the United States on June 22, 2024

Verified Purchase

Makes for such a great gift! The receiver was very happy. Full of good information and looks elegant.

Reviewed in the United States on February 8, 2024

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The pages are so glossy and classy! Adds a really sophisticated touch to the bar cart!

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M. J. James

Don’t buy this book if you like to whine BUT…

Reviewed in the United States on July 22, 2022

Verified Purchase

… the aspiring home bartender should definitely buy it!
This book has been well worth the purchase for the quality, variety and creativeness of the cocktail recipes they have included. It’s the natural follow on and practical application to their Cocktail Codex book.
I’ve probably spent $1000 adding more bottles to my bar this year and it’s been well worth the investment. I make a new drink (or two) every day or so and still have many more recipes to go. I’m very thankful for this book and I hope they release another one just like it!

13 people found this helpful

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Pat Weber

Great Product!!

Reviewed in the United States on January 21, 2024

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It was a gift, but the recipient really liked it!

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Sarah

Perfect at what it is.

Reviewed in the United States on March 9, 2022

Verified Purchase

I’m not sure why I was nervous to buy this after reading reviews, because Death & Co and their two other books are amazing, and this is no exception.

If you’re looking for a simple home cocktail recipe book, this is not for you. Death & Co is very clear what they set out to do with this book and they do it, 100%.

If you are an aspiring bar tender (at home or otherwise) who wants to benefit from Death and Co’s years of knowledge, you’re in the right place.

I’ll probably make some of the recipes, but really I have their first book for that. This book helps you learn about what you’re doing and start your own experiments.

Again, if you’re just looking for simple recipes, this may not be your book. If you’re excited to learn more about the trade and have visions of opening your own bar some day, buy this book right now.

10 people found this helpful

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Yolanis Valdez

MEJOR DE LO QUE ESPERABA

Reviewed in the United States on December 13, 2023

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Es mejor de lo que esperaba, super completo y muy bien ilustrado.

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Uker Shaver Guy

Eye opening and horizon building

Reviewed in the United States on July 7, 2024

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Wonderfully crafted! Organization,photography and descriptions are first rate. This is coffee table worthy. My experiences with cocktails is fairly straightforward. This book will definitely expand your horizons. The only reason didn’t give it a 5 star rating is because a very vast majority were mixes I am unfamiliar with. Much to try! If your looking to experience some new concoctions this is your book.

Reviewed in the United States on November 17, 2021

Verified Purchase

I already have (and love) their Cocktail Codex, so I pre-ordered this one for myself and one more for my friend who's into cocktail making as well. Every cocktail recipe of theirs that I have tried has been spot on, their explanations behind which liquor to use or why some things work while others don't are always clear and in depth. I have a few other cocktail books and the ones from Death&Co are definitely the ones I reach to when I want to make something new.

The book quality is exceptional - the cover is velvet, the print is clear and photography is as always excellent. I appreciate that the cocktails are divided into sections based on their character - it makes exploring and picking out new ones to try much easier.

18 people found this helpful

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Heidi

Amazing book!

Reviewed in Canada on October 13, 2022

Verified Purchase

Go to book for my home bar.

Andy De Mulder

Only a bar with every singel drink in the world has a chance with this book

Reviewed in the Netherlands on June 15, 2023

Verified Purchase

After buying the first book, it was a no- brainer to buy this one as well. It was a fantastic book, and despite a lot of cocktails needing quite special ingredients, I could make about half of them with my home bar of around 60 bottles and a dozen bitters.
With THIS book, however, I'm struggling to make even ten of the recipes! Most of the cocktails have 6 to 8 ingredients, and most have a spirit you probably never even heard of, or a very specific brand you will need to get the taste right. Have you ever heard the phrase "less is more," Death & Co? 90% of the recipes in this book are IMPOSSIBLE to make for even a reasonably well stocked bar.
The picture I provided is me just opening a random page, so you have an example. Yes, I have tequila (not that specific one, of course), I have genever, falernum and my own vanilla syrup. And then I would need to buy three other things just to make the Lone Star. Two of those ingredients probably never are used in another cocktail, so yeah... I can't recommend this book at all. Buy the first one, leave it at that.

Dionisis

Great book! Packed with knowledge beyond the essentials.

Reviewed in the United Kingdom on February 2, 2022

Verified Purchase

Overall a great book that extends your knowledge about drinks and cocktails. It is offering a great variety of alcoholic and non-alcoholic cocktails that are categorized in a very easy to follow method. Moreover, it provides an expanded table of taste notes regarding bitters. Really pleasant to read, high quality material pages and cover. Having read the previous 2 books from Death & Co, i believe that this book is suitable for both hometenders and a bartenders. (I am a hometender enthusiast myself, that trying to elevate his knowledge about cocktails).

Scott

Unapproachable and not for the home bartender - Only buy if you have a 100 bottle bar

Reviewed in Canada on November 18, 2021

Verified Purchase

Title and marketing would make you believe it is a more approachable and easier to handle book than their first. If the first book is for bartenders with a large barstock this one should be for the home cocktail maker looking to learn more. Instead its recipes equally or more complicated than their main book.
Its also off colored just enough that it doesn't look good sitting beside the original book.

Buyer beware, our bar cart has 40 bottles and these recipes still seem so far away from us.
Do not buy this if you aren't a seasoned cocktail professional looking to expand beyond what is already complicated.

4 people found this helpful

Lieutenant Dan

Cadeau

Reviewed in Canada on November 9, 2023

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Cadeau

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