Southward Migration

1 oz Añejo rum, Bacardi 8
1 oz Bourbon, Bulleit
3⁄4 oz Lemon juice
3⁄4 oz Sweet vermouth, Rouge Gorge (apple cider base)
1⁄2 oz Simple syrup
1 sli Ginger
Instructions

Muddle ginger with remaining ingredients, shake, double strain, coupe.

Notes

Apple-Ginger-Lemon backed up by split-base of bourbon and rum. Rich opening, followed by balancing acidity, and finishing with a ginger bite.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Émilie Lefebvre, Bar Cloakroom, Montréal, Québec, Canada
Source reference

Original Cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • very mild, almost flavorless, maybe back off the lemon juice a bit or no simple syrup — ★★★
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  • Kitty Hawk — Bourbon, Swedish Punsch, Aromatized wine, Falernum, Lemon juice
  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry
  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
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Yama Blanca

1 1⁄2 oz Reposado Tequila, Centinela
1⁄2 oz Tequila, Siembra Azul Blanco (Jalapeño-infused)
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir, strain, up. No Garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jeassica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p.195

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Substitution of Ancho Reyes Chile Verde for jalapeño-infused tequila — nicely balanced
  • It's surprisingly good for me for a stirred drink, has a good bit of sweetness.
  • Used Hellfire Habanero Shrub bitters in lieu of the infused tequila. — ★★★★
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  • Palo Negro — Reposado Tequila, Palo Cortado Sherry, Virgin Islands Rum, Orange liqueur, Demerara syrup, Orange
  • Flor Delice — Reposado Tequila, Manzanilla sherry, Maraschino Liqueur, Elderflower liqueur, Orange bitters, Maraschino cherry
  • Pompadour (Telegraph) — Pineau des Charentes, Demerara Rum, Rhum Agricole, Bitters, Lemon peel

Pretty Bird

1 1⁄2 oz Gin, Bombay
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Grenadine
1 t Cinnamon syrup
Instructions

Shake with ice, strain into a double rocks glass over 1 large ice cube. Garnish with a lime wheel and cherry flag.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, New York City
Source reference

Death & Co cocktail book, p.159

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very pleasant.
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smparkes commented on 7/17/2024:

We had a stray pomelo from root stock of our lemon tree. It's gone but we kept one fruit. Nice and tart!

Waterloo Sunset

1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
1⁄2 oz Bianco Vermouth, Dolin
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
7 lf Mint
1 spg Mint (as garnish)
Instructions

Gently muddle the mint leaves and syrup in a shaker, shake with ice and the remaining ingredients. Double strain over 1 large ice cube in a DOF glass. Garnish.

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York City
Source reference

Death & Co cocktail book, p.161

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup.
  • Refreshing, summery, with a slight spicy finish. — ★★★★★
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  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber

Petticoat

2 oz Gin, Plymouth (Szechuan peppercorn-infused)
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur, Marie Brizard
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions

Shake with ice, strain. No garnish

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p 159

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Amazing.
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Le Gigot Flip

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Rich demerara syrup 2:1
1 Egg yolk
1⁄2 oz Heavy cream
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Dry shake, shake with ice, double strain into a coupe. Garnish

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York City
Source reference

Death & Co cocktail book, p 246

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice smooth rum flip, but I prefer Yannick Bucco's Tobago Flip — ★★★★
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Halekulani Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Pineapple juice
1⁄4 oz Demerara syrup
1⁄2 bsp Grenadine
1 ds Bitters, Angostura
Instructions

Shake with ice and double strain into a chilled coupe. Garnish with an edible orchid.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
House Without a Key lounge, Halekulani Hotel, Waikiki Beach
Source reference

Smuggler's Cove book, p.61

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious starter for folks who don't lean toward brown liquor.
  • Good but quite simple, tastes like bourbon with a bunch of juices — ★★★
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beepbeep commented on 6/09/2020:

Just a heads up that Smuggler's Cove p.61 lists the grenadine spec as 0.5 tsp and not 0.5 oz. Makes a big difference in the outcome ;)

lesliec commented on 6/09/2020:

Curated per user comment - Grenadine amount is bsp, not oz.

Kerala

5 Cardamom
1 oz Trinidad rum, Scarlet Ibis
1 oz Bourbon, Buffalo Trace
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Gently muddle the cardamom pods, add the other ingredients. Shake with ice, double strain into a coupe. No garnish.

History

Quite similar to Punky Monkey cocktail but with more cardamom, cane syrup instead of agave syrup, and a lower proof bourbon.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, NYC
Source reference

Death & Co cocktail book, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is good, but I don't taste that much.
  • Very nice. The cardamom is subtle and works really well with the pineapple. Excellent summer/hot weather drink.
  • Well balanced, summery. Used cardamom bitters instead of pods.
  • Tart with just a hint of the cardamom. Quite nice! An excellent summer tipple.
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  • Low tide — Bourbon, Falernum, Bitters, Allspice Dram, Lemon juice
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shadowkirby commented on 5/28/2022:

Like a cardamom whisky sour - excellent. Used pineapple rum.

Rhubarb and Roses

2 oz Bourbon, Four Roses
1 oz Amaro Montenegro
1 oz Rhubarb syrup
2 ds Rhubarb bitters
4 sli Rhubarb
Instructions

Shaken and pour into chilled highball, garnish with thinly sliced, macerated rhubarb

Notes

To make the rhubarb syrup, 3 cups thinly sliced (across the grain) rhubarb, tossed with an equal amount of granulated or superfine sugar, after one hour, press down on rhubarb with a slotted spoon or masher to help release juice, cover and refrigerate for at least 4 hours, strain.

Picture of Rhubarb and Roses
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Heidi S., Alameda, CA
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Nice. Used IKEA rhubarb cordial (40% rhubarb) and buffalo trace. Try with fancier bourbon. — ★★★
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plandll commented on 1/11/2021:

I substituted Giffard Rhubarb Liqueur in place of the rhubarb syrup, using the same amount. Worked well.

drinkingandthinking commented on 5/21/2025:

Basically a slight riff on an Old Fashioned. I only get a bit of rhubarb and amaro doesn't seem to be doing much but adding sweetness. I added Spanish bitters which gave it a bit more zing. Despite my whining it's a solid Old Fashioned.

Alta California

2 oz Tequila, Siembra Azul Blanco
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 t Cinnamon syrup
Instructions

Stir, up. No garnish.

Notes

I'm slowly testing a bunch of drinks from this book, and entering them here. Batting about .500.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day
Source reference

Death & Co., Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Subbed Bornholmer Dram Sevablødda (a very sweet/strong cinnamon liquor) for cinnamon syrup.
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