Drinking Out: The Cure For Pain at Death & Co.

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

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One Response to Drinking Out: The Cure For Pain at Death & Co.

  1. That’s one of many variations on the Aviation or Aviator. For this one, I’d modify it to an ounce and half of gin (Plymouth is my preference), a half ounce of Maraschino and a half ounce of lemon juice. But that’s just my instincts after trying this recipe. Maraschino has a very strong and particular flavor that not everyone will like.

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