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As one of the original speakeasy-esque watering holes in the East Village, Death & Co has graduated an impressive roster of New York City bartenders in the same way that the city’s Upright Citizens Brigade Theatre has spawned comedians. And though it’s not always a breeze to get into the joint (a man will take your number at the door and call you back when a table is ready, sometimes well into the wee hours of the morning), the bar’s co-owners David Kaplan and Alex Day are now making it easy to master the secrets behind their bartenders’ wizardly concoctions. “Cocktail culture has and always should be an open source,” Kaplan says. With the help of the writer Nick Fauchald, their first book, “Death & Co: Modern Classic Cocktails” (Ten Speed Press, $40) will be available tomorrow.

The book is part compendium — capturing the best of Death & Co’s ever-changing menus, which have offered as many as 92 drinks in a given season — and part autobiography: Nearly half of its pages are dedicated to both the romance and the machinery of the place.

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Even the making of those hefty menus is detailed in a transcript of one of the staff’s test tastings (everyone performs, everyone critiques). “It’s always been an egalitarian process,” Kaplan explains. The ritual is likely a holdover from his art-school days, when nervous students would pin up their latest work and hope classmates would approve. Kaplan remarks that while the process is fun, “you’re also trying to wrangle half-drunk kittens and make sure everyone is focused.”

The book is similarly diligent in its approach, detailing everything from preferred brands to staff responsibilities to the minutiae of stirring. “We always intended for it to be an epic tome,” Kaplan says.

Below are two cocktail recipes culled from the book’s nearly 500 options.

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NAKED AND FAMOUS

Joaquín Simó, 2011

¾ ounce Del Maguey Chichicapa mezcal

¾ ounce Yellow Chartreuse

¾ ounce Aperol

¾ ounce lime juice

Shake all the ingredients with ice, then strain into a coupe. No garnish.

PIT STOP FLIP

Alex Day, 2008

1-½ ounces Laird’s bonded apple brandy

½ ounce Sandeman Rainwater Madeira

½ ounce maple syrup

1 egg yolk

½ ounce heavy cream

Garnish: nutmeg and 1 apple slice

Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Garnish with a few grates of nutmeg and rest the apple slice on the edge of the coupe.

“Death & Co: Modern Classic Cocktails” (Ten Speed Press, $40) is available October 7. Tickets to their book tour events in New York, October 7, and Los Angeles, October 14, are on sale now, with more destinations to be scheduled.