More than three years after it opened, I finally made my way to Death & Company, a small bar dimly lit with chandeliers and candles in the East Village. It’s one of a wave of cocktail bars that have sprung up in New York over the last few years (like PDT, Painkiller, Pegu Club, etc.) that boast inventive, carefully mixed drinks.
I had a Cure For Pain, a $13 whiskey drink: Rittenhouse Bonded Rye Whiskey, Carpano Antica Vermouth, George T. Stagg Bourbon, Otima 10yr Tawny Port, White Crème de Cacao, Campari and an orange twist.
It’s a delicious take on a Manhattan with more ingredients than one could realistically taste (why the rye and the bourbon?), one of which is the vaunted Carpano Antica vermouth. I mentioned it in an earlier post as something I’d love to try but cannot afford (it’s about $40 a liter and does not come in a smaller bottle).
My significant other went for the Golden Beautiful, a tequila drink with passion fruit puree, Campari, house-made vanilla syrup and lime juice, a drink that she praised for being fruity, but not overly sweet.
Next time, I’d like to try the One, One, One: gin, aquavit, vermouth and Regan’s orange bitters.
While Death & Company doesn’t post recipes for its specialty drinks, it does have a nice section on its website about making cocktails at home. There are book recommendations, tips for stocking a home bar and advice on storing booze (don’t put vodka in the freezer, it will be too cold to mix with ice and properly dilute; buy small bottles of vermouth and store them in the fridge). There is also a great list of classic cocktails with relatively simple recipes, like the Aviation:
2 oz. gin
1.75 oz. Maraschino liqueur
3/4 oz. lemon juice
garnish with a lemon peel