New York’s Death & Co. recently released “Death & Co.: Modern Classic Cocktails,” and the book — which is so much more than just a collection of recipes — is a veritable ode to the current cocktail renaissance that Death & Co. (which opened in 2006) and other bars have been responsible for creating and nurturing. A mecca for any cocktail enthusiast, the East Village bar has been crucial over the years in introducing people to drinks beyond the appletini. Drinks such as the Oaxaca Old Fashioned, made with mezcal at a time when the smoky agave spirit was little known. Drinks such as the Conference, a tiki cocktail disguised as an Old Fashioned and featuring two base spirits, rye and bourbon, instead of one.
And drinks such as the Strange Brew, a beer-and-gin elixir that “uses beer like a modifier: to add a spicy, aromatic flavor, enhancing the base spirit rather than overwhelming it.”