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Beverages & Wine
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![Nick Fauchald - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B00P290DMY.jpg)
Death & Co Welcome Home: [A Cocktail Recipe Book]
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
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.
"The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home."-Aisha Tyler
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.
Editorial Reviews
"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
Short Excerpt Teaser
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 succe...
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 succe...
