Category: winter menu

Posted on

Why Not? – Death and Co. Original

The Story

This cocktail is an original, created at Death and Company by Devon Tarby in 2017. This is a twist on the classic sidecar, but adds in maple syrup to the mix. Perfect for the Winter Menu in 2024!

This cocktail features an herbal garnish of a sage leaf. We recommend not skipping the garnish on this one. Just like a Mai Tai just isn’t a Mai Tai without the bouquet of mint at the top of the glass, the “Why Not” mixes taste and smell perfectly here. And the bourbon called for in the recipe is not super expensive; so that’s great! Cheers!

The Recipe

1¾ oz Evan Williams Black Label Bourbon

½ oz Cointreau

¾ oz Fresh Lemon Juice

½ oz Dark Robust Maple Syrup

Garnish: Sage Leaf and Lemon Wheel

The Build

Shake all ingredients with ice

Double strain into a double old fashioned glass with ice cubes

Garnish with Sage and Lemon Wheel

Source: Cocktail Codex, a Death and Company book

Posted on

Poet’s Dream

The Story

Another tasty cocktail from the Winter Menu (and the Cocktail Codex, from Death and Company). If you enjoy a martini, you’ll probably enjoy this too. If you are not yet drinking your martinis by the book (gin, vermouth, maybe bitters), this is a nice entry to the cocktail. It pulls back on the vermouth, and adds in the complex herbal liqueur of Benedictine (one of our favs!). Sticking with orange bitters and you’ve got a nice sipper. Cheers!

The Recipe

2 oz Gin

¾ oz Dolin Dry Vermouth

¼ oz Benedictine

2 dashes Orange Bitters

Garnish: Lemon Twist

The Build

Stir all ingredients over ice (good 30 seconds)

Strain into a chilled Nick and Nora glass

Express lemon oil and set on the edge of the glass

Source: Cocktail Codex – A Death and Company Book

Posted on

New York Sour

The Story

As we prepare for the next season menu in April, let’s look back at a couple features from the Winter 2024 Menu. This cocktail is basically a whiskey sour with a red wine float. Our recipe skips the egg white that is often found in the whiskey sour. The goal here is to have the sour on the bottom and the wine on the top. See the note about using Bourbon. We tried it with Rye and it was too spicy to our taste, but of course, it’s your glass to experiment with.

The Recipe

2 oz Bourbon (skip the Rye here)

1 oz Fresh Lemon Juice

¾ oz Simple Syrup (1:1)

½ oz Red Wine (for the float)

The Build

Add all ingredients (minus the wine) to a cocktail shaker and shake for 10 seconds

Double strain into a chilled coupe (or Nick and Nora glass)

Pour over the backside of a spoon, slowly add the red win float

Source: Cocktail Codex, a Death and Company book

Posted on

Winter Menu is now available!

The final menu of our first year has arrived! To keep you warm in the final months of Winter, we offer a collection of cocktails, highlighting several from the Cocktail Codex, an amazing book of cocktails from the folks at Death and Company. If you like these, grab a copy and explore the rest (there are hundreds upon hundreds of classic and original cocktails to discover!!) Cheers!!