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Reddit mentions of Death & Co: Modern Classic Cocktails

Sentiment score: 10
Reddit mentions: 19

We found 19 Reddit mentions of Death & Co: Modern Classic Cocktails. Here are the top ones.

Death & Co: Modern Classic Cocktails
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    Features:
  • Ten Speed Press
Specs:
ColorBlack
Height10.18 Inches
Length9.52 Inches
Number of items1
Release dateOctober 2014
Weight3.19890742162 Pounds
Width1.26 Inches

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Found 19 comments on Death & Co: Modern Classic Cocktails:

u/ems88 · 18 pointsr/cocktails

Not Cocktail of the Week #93: The Earl Grey MarTEAni and the Mandala

This week's NCotW is a Modern Classic created by contemporary legend Audrey Saunders, along with an original twist on the recipe. I'm /u/ems88, filling in for /u/hebug this week.

Saunders is responsible for a fair number of cocktails that have spread far beyond the walls of the bars where they were first shaken or stirred including the Old Cuban, the Gin Gin Mule, and Not Cocktail of the Week #19: Intro to Aperol.

Background

The Earl Grey MarTEAni is a tea-infused variation on the classic Gin Sour (with egg white). It was first developed in 2002 for an event at the Ritz Hotel London. Saunders continued to offer the MarTEAni as part of her cocktail program at Bemelmans in Manhattan's Carlyle Hotel, and when she opened Pegu Club in 2005 she brought the drink with her.

The drink rose in popularity to become one of Pegu Club's most ordered cocktails, but in 2010 it found itself at the center of a controversy related to use of raw egg whites in bars and was temporarily removed from the menu. The substantial fines and citations initially threatened were never imposed, and the Earl Grey MarTEAni returned to the menu in triumph.

The cocktail has since taken on a life of its own, appearing on menus from Vancouver to London to Beijing. In 2013 Difford's Guide included it on their list of the Top 100 Cocktails. I have seen the MarTEAni served (under a variety of names; sometimes credited, sometimes not) at more bars than almost any other drink developed since the Cosmopolitan, thus cementing its status as a Modern Classic Cocktail.

Recipe

Audrey's Earl Grey MarTEAni

New York Magazine, The State of the Cocktail, 2004

  • 1 ½ oz Earl Grey tea-infused Tanqueray gin

  • 1 oz simple syrup (1:1 ratio)

  • ¾ oz fresh lemon juice

  • 1 egg white

    Measure all the ingredients into a mixing glass. Add ice, and shake hard to a 10-second count. Strain into a chilled martini glass, ½ rimmed with sugar, and garnish with a lemon twist.

    For the Earl Grey-infused gin:

  • 1 750 ml bottle of Tanqueray gin

  • 4 tablespoons of loose Earl Grey tea

    Measure tea into bottle. Cap and shake, and let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle.

    Technique

    While not addressed in the New York Magazine recipe, for drinks incorporating egg whites there are a few techniques to help achieve an optimal texture. Once the ingredients are assembled in the shaker tin, a 10 second “dry shake” without ice will help with the emulsification of the egg white. In addition, adding the coil of a Hawthorne strainer during the dry shake will provide additional agitation. Remove the coil, add ice and shake vigorously for 15 seconds. Finally, it is especially important with egg white drinks to “double strain” with both a Hawthorne strainer and a fine mesh strainer.

    Results

    I've played around with a few different gins as the base for this infusion. I did these in small batches, using 1½ teaspoons of tea for 3 oz of gin (which is also a good way to make this cocktail at home if you don't want to commit to infusing a full bottle of gin). As the initial recipe called for Tanqueray (a London Dry Gin), I decided to compare it with Venus Spirits Gin (a New Western Dry Gin from Santa Cruz featuring citrus and lavender) and No. 209 (a Bergamot orange-forward gin from San Francisco).

    The Tanqueray version I treated as a baseline, for which it served quite well. The juniper-forward notes play well with the drying tannins of the tea, but beyond that no distinct botanicals stood out. By comparison, the Venus Spirits Gin brought floral notes to the table making the resulting profile reminiscent of a cup of Lady Grey tea. Finally, the Bergamot elements of the No. 209 accentuated the Bergamot of the Earl Grey to create a veritable orange bomb which, while not entirely unpleasant, had a few rough edges and lacked the balance of the other two.

    While the original recipe calls for a sugar rim, I prefer my Earl Grey MarTEAni without. As is shown in the picture, I also opted to garnish with a lemon wedge instead of the lemon peel called for in the original recipe. I did this because the overall profile is more likely to be found a touch sweet than a touch sour, so the option to add a squeeze of lemon seemed like a good way to provide the ability for the drinker to modify the cocktail to their palate.

    As with other egg white drinks all three versions had a luscious, creamy texture. In each case the tannins of the tea created a drying sensation which brought an unusual element to the cocktail's balance. The dryness added depth to the sour and sweet profile of the Gin Sour base.

    This cocktail serves well as an introduction for people skeptical of egg whites as an ingredient. The flavors expressed in the Earl Grey MarTEAni are familiar, but the format in which they are presented is entirely novel, allowing the drink to be at once both provocative and simultaneously comforting.

    The Mandala

    The frothy, creamy texture of the Earl Grey MarTEAni reminds me of a cappuccino. This inspired me to create a chai-driven twist on the cocktail for the menu at 515 Kitchen & Cocktails in Santa Cruz, CA. The name is a reference to the Sand Mandalas of Tibetan Buddhism: intricate works of symbolic art created over the course of days and destroyed upon their completion as a meditation on impermanence. An ephemeral work of art that is crafted with the intention of being destroyed reminds me of some of the elements of cocktails that I most enjoy.

    Recipe

  • 2 oz chai tea-infused gin

  • 1 oz simple syrup (1:1 ratio)

  • ½ oz fresh lemon juice

  • 1 dash cardamom bitters (Scrappy's)

  • 1 egg white

  • Angostura bitters (for garnish)

    Follow the process described above for egg white drinks, omitting the Angostura bitters from the shaker and instead using them to decorate the surface of the cocktail.

    For the chai tea-infused gin:

  • 1 liter London Dry Gin

  • 4 tablespoons of loose chai tea blend

    Decant gin into a non-reactive container and add tea. Allow to infuse for 3 hours (I find the longer infusion time lends itself to a better extraction of the dry spices in the chai tea blend), stirring occasionally, then strain using a coffee filter or a fine mesh sieve and return to the bottle. For a smaller infusion use 1½ teaspoons of chai tea for every 4 oz of gin.

    Three Ways to Decorate the Top of an Egg White Cocktail with Bitters

    (Click on the links for demonstrative gifs)

    First Method: Using an Angostura bitters-filled atomizer, spray a stripe down the middle of the cocktail. Using a straw, in a continuous motion draw a switchback of lines perpendicular to the stripe starting at one end. Upon reaching the other end, stop the switchback in the middle of the stripe and draw the straw along the center of the stripe back to its base. This creates a rosetta pattern.

    Second Method: Using a dropper (or a straw in conjunction with a bitters-filled shot glass), create a spiral of dots starting in the center of the cocktail and expanding outwards. Using a straw, trace the path of the spiral. This creates a spiral of leaves.

    Third Method: Using the Angostura dasher bottle, dash parallel lines across the top of the cocktail. Using a straw, cut across the lines of bitters in alternating directions in individual strokes. This creates a herringbone-like set of parallel zig zags.

    Further Reading

    (Partial) List of Bars that Have Featured an Earl Grey MarTEAni on Their Menu

    2004 New York Magazine Earl Grey MarTEAni Recipe

    2004 Business Week Audrey Saunders Profile

    2005 Gary Regan's Account of the Pegu Club's Opening Festivities

    2010 New York Times Article on the Egg White Crackdown

    2013 Difford's Guide Top 100 Cocktails

    Cheers!

    Thank you to /u/hebug for the opportunity to contribute to the NCotW series, as well as for consistently providing such high quality content. Tune in next week for another exciting installment.

    Also, check out the new book from venerable cocktail behemoths Death & Co. It just came out and is absolutely gorgeous. Finally, keep your eyes peeled for Liquid Intelligence, the cocktail science book from Dave Arnold of Booker & Dax which should be hitting shelves in early November.

    Here's to you and thank you for reading.
u/ohhhokay · 5 pointsr/cocktails

I recommend reading Death & Co and The Bar Book.

The author of The Bar Book has this website you can check.

u/AirAssault310 · 5 pointsr/bartenders

When I was learning (in a similar environment that OP described), I had a mentor teach me. I believe that is by far the best way to learn in any industry whether it be in the kitchen, behind the bar, on a construction site, etc.

In lieu of a mentor, there are several books worth picking up to bring up your knowledge, with the combination of internet research:

-Craft of the Cocktail

-Death & Co.

-Vintage Spirits and Forgotten Cocktails

-Bar Book: Elements of Cocktail Technique

-Imbibe!

-The Drunken Botanist

-The Curious Bartender

-The Joy of Mixology

Some helpful links:

-Kindred Cocktails

-The Spirits Business

-Good Spirit News

-Jeffrey Morgenthaler's Blog

-Jamie Boudreau's Blog: not updated but still has good info.

u/[deleted] · 5 pointsr/bartenders

The Bar Book - Jeffrey Morgenthaler teaches no bullshit techniques, recipes, and the reasons behind those techniques and recipes.

Liquid Intelligence - Dave Arnold goes full on science nerd on the art of making perfect cocktails.

Death and Co. - Excellent modern classic recipes.

Smuggler's Cover - Pretty much the only Tiki book you'll need nowadays.

Meehan's Bartender Manual - I just bought this as a present for someone, been flipping through it, really nice new book from Jim Meehan.

u/jakevkline · 3 pointsr/52weeksofcooking

For the food this week, I went with Bobby Flay's Red Beef Chili (Texas style). I've always been a fan of chili with pasta so that's what I went with. I wasn't able to get my hands on every single kind of chili pepper from the recipe but found reasonable substitutions.

For the cocktail, I finally got to use the Death & Co. cocktail book that I got for Christmas. I made a Spicy Paloma with jalapeno infused tequila. It was surprisingly tasty, like a spicy margarita.

u/ajcfood · 3 pointsr/cocktails

This post came at a perfect time for me: last week my friend and I had a cocktail taste test. We decided to focus on the Aviation.

The point was to make the same cocktail using two different recipes. I have tons of books, but I decided to pit the recipe from from the reference book Mr. Boston Official Bartender's Guide. It is the recipe I've been using to "impress" friends for the last two months. That recipe goes like this:

2 oz. gin

1/2 oz. maraschino liqueur

1/4 oz. lemon juice

1/4 oz. creme de violette

It was good. Refreshing. Unique tart bite. A floral cooling sensation. But it was missing something, it tasted more bitter than I was used to at the bars I went to.

But then I got the Death and Co. book for Christmas, and man is it great. So I decided to use their recipe to go against the one I was using, and it goes like this:

2 oz. Plymouth gin

1/2 oz. Luxardo maraschino liqueur

1/2 teaspoon creme yvette

3/4 oz. lemon juice

1/4 oz simple syrup


This recipe seems very different. And guess what? The Death and Co. recipe was MILES better than the one I was using before. Everything blended together so well! It tasted fantastic. It just goes to show how different measurements and the simple addition of simple syrup go a long way.

I hope to try this test out with different cocktails soon. OP, where did you get your recipe?

Also, I checked the Savoy Cocktail book, and here is there recipe:

1/3 lemon juice

2/3 dry gin

2 dashes maraschino

!!

That's it! No violette anything! Even Esquire doesn't use any creme de violette.

I found a very interesting blog post (from a post in /r/cocktails actually) of the history of the Aviation that is worth a read.

Here are some pics of our lab:
http://imgur.com/a/cvMUV

The point is to play around with the same recipe until you really feel it is outstanding.

EDIT: Shameless plug: https://obedientingredients.wordpress.com/2015/01/14/cocktail-measurements-matter-the-aviation/

u/NattyB · 3 pointsr/tequila

i was first served this in a restaurant in washington, DC, about 5 years ago. in order for it not to be insanely expensive, they used budget versions of both spirits, and it turned out good enough that i immediately started making them for myself at home.

the restaurant used el silencio espadin as the mezcal: https://drizly.com/el-silencio-espadin-black-mezcal/p29777

and olmeca altos tequila (i believe reposado or anejo, not sure.)

both are about the cheapest passable options. if a liquor store near you doesn't carry el silecio espadin, there is a good chance they'll order it for you. there aren't many mezcals in that price range that i would buy. the other mixing mezcal you'll see is del maguey vida, but vida is a little harsher and a little less pleasant than el silencio in my experience.

on extra special occasions, i'll make this cocktail with chichicapa or san luis del rio mezcal ($80+) and el tesoro ($60+) or another highland tequila.

the guy who invented that cocktail works/worked at death and co. in new york city. their cocktail book is well done, i've given it as a gift to two friends: https://www.amazon.com/dp/1607745259/ref=cm_sw_r_cp_apa_UtVPBb6FBEMQB

u/wastingsomuchtime · 3 pointsr/Mixology

I posted this in another thread so sorry its just a copy paste, but very relevant---


I dont recommend bartending school. i haven't been personally, but you dont need to pay for the education if you work at the right bar. I learned everything while getting paid.

Death and Co makes amazing books to teach and inspire how to make great unique cocktails. The modern classics covers the fundamentals of bar tools and all the philosophy, plus theres a bunch of neat recipes. They also have a codex thats super interesting in that they simplify and break down the origins of most cocktails. Everything is a riff on a classic, in one way or another.

Another one I like is from Smugglers Cove in San Fransisco (i think?) This book touches more into tiki and tropical cocktails, but its a lot of fun and there are plenty of great cocktails without super esoteric ingredients.

On the opposite end of the relax tiki book is this book from Grant Achatz, 3 Michelin starred chef of Alinea in Chicago (hence the pricy book). He also owns bars in Chicago and New York, and have some of the most exceptional drinks I've ever had. He's big on molecular gastronomy, wether its juice filled caviar balls, dry ice used to chill your drink tableside (with lots of smoke) or this tableside infusion. A lot of it is super over the top and not necessary, but for presentations sake its incredible. really innovative and inspiring

Sorry for the lengthy post, but I suggest that if you want to get into cocktails and mixology, find a nice restaurant with a cocktail program. If you're near a big city, try bar backing at a nice cocktail spot or restaurant, it'll help you kind of see things from the outside for a bit and will make it all less daunting.

cheers

u/Atticus_907 · 3 pointsr/cocktails

I've been there on a few occasions and liked it so much, I ordered their book. Great stuff. I highly recommend both the the bar and the book. Thanks for sharing.

u/PM_ME_TO_SOVNGARDE · 2 pointsr/liquor

Two books to recommend.

Death & Company - at the beginning of this book, it gives a really solid explanation of all the different liquors and how they're made and the staple drinks people use them in. The book also talks in detail about cocktails and the bar the book is named after.

The Drunken Botanist - Mainly about all the different natural products that make alcoholic beverages, and how it occurs, etc.

u/We_Real_Cool · 2 pointsr/vancouver

First of all, what you want to learn to make are Classic Cocktails - drinks that you can make from ingredients you can just go out and buy. I highly recommend this: https://www.amazon.ca/Death-Co-Classic-Cocktails-Recipes/dp/1607745259/ref=sr_1_1?ie=UTF8&qid=1503960451&sr=8-1&keywords=death+%26+co

Also, if you are a regular you can sometimes ask your favourite bartender for the recipe of ONE of your most loved drinks. For this I owe much to David Wolowidnyk https://twitter.com/drinkfixer?lang=en for keeping me in Mai Tai heaven all summer long!

Good Luck!

u/ThePaternalDrunk · 2 pointsr/cocktails

Death and Co. does a coffee & chili infused Campari, chili infused tequila anejo and chili infused Rittenhouse. I bet you could sub in mace. If you don't own their book, drop what you're doing and order it now.

u/Spodyody · 2 pointsr/cocktails

Really great book that I wholeheartedly recommend. Only $26 on Amazon.

u/MaybeMaybeNotMike · 2 pointsr/cocktails

Cocktail Codex for understanding builds



Death and Co for technique, classics, and variations



Liquid Intelligence for understanding the “why” to the “how”



Smuggler’s Cove because tiki is sort of its own thing in a lot of ways



Imbibe! for historical context




Some honorable mentions include Jim Meehan’s Bartender’s Manual, Regarding Cocktails, and The Dead Rabbit: Mixology and Mayhem.

u/ChristianGeek · 1 pointr/cocktails

I'm a fan of classic cocktails and the stories behind them, so here are my top three at the moment:

Vintage Spirits and Forgotten Cocktails by Ted Haigh.

Imbibe! By David Wondrich (new edition coming out next April)

Esquire Drinks by David Wondrich (out of print but available used on Amazon).

For those just starting to build a home bar, 12 Bottle Bar by David and Lesley Solmonson is well worth $10.

And another vote for Death & Co. (Amazon's "#1 New Release in Cocktails & Mixed Drinks!)

EDIT: Added links and Death & Co.

u/motodoto · 1 pointr/bartenders

https://www.amazon.com/Little-Black-Book-Cocktails-Essential/dp/088088360X - Pickup this to carry around at work, use it when you get hit with one you don't know.

https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X - Pick up this for training at home.

https://www.amazon.com/Death-Co-Modern-Classic-Cocktails/dp/1607745259/ - This has a ton of high-end recipes as well.

https://www.amazon.com/Liquid-Intelligence-Science-Perfect-Cocktail/dp/0393089037 - High end technique/execution. Might not be able to do most of this at the bar you are going to work at.

http://www.jeffreymorgenthaler.com/2012/the-most-important-bar-tool-you%E2%80%99re-probably-not-using/ - Get a notebook write down the ones you learn. I use a moleskine address book. It has alphabetical tabs so you can sort them by name of the drink. /u/le_cigare_volant AKA Jeffrey Morgenthaler is a smart no-bullshit guide, always use him as a resource.

u/CityBarman · 1 pointr/bartenders

The list is fairly long...

My suggestions:

Jeff Morgenthaler's ( le_cigare_volant) The Bar Book: Elements of Cocktail Technique

Jim Meehan's Meehan's Bartender Manual & The PDT Cocktail Book

David Kaplan's Death & Co: Modern Classic Cocktails

These will get you going. The rest you'll have to learn on your feet.

For creativity, find some of the classic cocktail guides/books online for free. The Savoy Cocktail Book, The Gentleman's Companion and Harry's ABCs Of Mixing Cocktails are good places to start for historical reference. Remember, just because a recipe is in an old cocktail book doesn't automatically make it a classic. It makes it vintage. The classics are the one's that stand the test of time.

Death & Co has an entire chapter on nothing but "classic cocktails".

​

You will have to look elsewhere for information on the "cocktails" of the 70s & 80s. You won't find a Slippery Nipple or Sex On The Beach in any of the above books. A reasonable reference is Gary Regan's (of bitters fame) The Bartender's Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar

I would defer to the first 4 books for any discrepancies.

​

Good Luck!

​

u/dfmz · 1 pointr/Mixology

You've probably seen or heard of all of these before, but these are my latest purchases, ready to be right at home in the new home bar I'm building...

Death & Co. - modern classic cocktails

The Dead Rabbit drinks manual

The Craft of the cocktail

The flavour bible

Imbibe!