Cocktails in the City: Who’s Drinking What?
#deathandco #cocktailbars #bookrecs #lineartheory #little#humor #cocktailrecipes
I bought my husband Death & Co’s Cocktail Book because he’s a cocktail nerd and a fan of their New York bar. This may read like a sponsored post for Death & Co, but really it’s just the result of me appreciating a terrific gift (spoken by the person who swiped her credit card to make it happen).
When I sat down to write about it, I wasn’t sure if it belonged under “Books” or “Humor.” The moment I started imagining cities ordering cocktails, the category chose itself.
Which brings us here: if cities could walk into a bar and order a drink, here’s who’s sipping what:
Los Angeles → Sidecar: Bright and sunny on the surface, with a mysterious undertone.
Boston → Whiskey Sour: Tart, no-nonsense.
Chicago → Negroni: Classic, balanced, and warmer than the winter.
Denver → Old Fashioned: Woodsy, outdoorsy, ready for a forest.
Miami → Paloma: Bold and dancing out of the glass.
New York → Manhattan: Well-read, never subtle.
San Francisco → Daiquiri: Chill but ready to debate rum ratios ‘til last call.
Seattle → Espresso Martini: Caffeinated and pulling an all-nighter to write code.
Death & Co recipes + my illustrations. Enjoy and happy sipping :)
DAIQUIRI
2 ounces Flor de Caña Extra-Dry White Rum
1 ounce lime juice
1/2 ounce cane sugar syrup*
Garnish: 1 lime wedge
Shake all the ingredients with rice, then strain into a coupe. Garnish with a lime wedge.
*Cane Sugar Syrup: In a saucepan, combine 2 cups of organic cane sugar (often labeled “evaporated cane juice”; note that this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
ESPRESSO MARTINI
2 ounces vodka
1½ ounces Death & Co x Jack Rudy Coffee Syrup
Garnish: 3 coffee beans
Shake all the ingredients with ice, then strain into a chilled coupe. Garnish with the coffee beans.
MANHATTAN
2 1/2 ounces Rittenhouse 100 Rye
3/4 ounce House Sweet Vermouth*
2 dashes Angostura Bitters
Garnish: 1 brandished cherry
Stir all the ingredients over ice, then strain into a coupe. Garnish with the cherry
*House Sweet Vermouth: 1 part Dolin Rouge Vermouth, 1 part Punt e Mes
NEGRONI
1 1/2 ounces Tanqueray London Dry Gin
1 ounce Campari
1 ounce House Sweet Vermouth*
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist.
*House Sweet Vermouth: 1 part Dolin Rouge Vermouth, 1 part Punt e Mes
OLD FASHIONED
2 ounces Elijah Craig Bourbon
1 teaspoon demerara syrup
2 dashes Angostura Bitters
1 dash Bitter Truth Aromatic Bitters
Lemon and orange peel, for garnishing
Add all ingredients, except for citrus peels, in a mixing glass with ice. Stir until chilled.
Strain into a drinking glass with a big ice cube. Garnish with a lemon and orange peel.
PALOMA
Juice of half a lime
2 oz Tequila
1/2 oz Grapefruit juice
1/2 oz Simple syrup*
Grapefruit Soda
Rim a highball glass with salt. Combine lime juice, tequila, grapefruit juice and simple syrup in a shaker. Shake over ice. Strain into highball over ice. Top with grapefruit soda. Garnish with a lime wheel.
*Simple Syrup: Combine equal parts (preferably by weight, but you can also use measuring cups) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved.
SIDECAR
2 ounces Pierre Ferrand 1840 Cognac
1/2 ounce Cointreau
3/4 ounce lemon juice
1/4 ounce cane sugar syrup*
Garnish: 1 orange twist
Shake all the ingredients with ice, then strain into a coupe. Garnish with the orange twist.
*Cane Sugar Syrup: In a saucepan, combine 2 cups of organic cane sugar (often labeled “evaporated cane juice”; note that this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
WHISKEY SOUR
2 ounces Buffalo Trace Bourbon
3/4 ounce lemon juice
3/4 ounce simple syrup*
1 egg white
Garnish: 1 dash Angostura Bitters and 1 orange crescent and cherry flag
Dry shake all the ingredients, then shake again with ice. Double strain into a double rocks glass over 1 large ice cube. Add a dash of bitters on top and garnish with the orange and cherry flag.
*Simple Syrup: Combine equal parts (preferably by weight, but you can also use measuring cups) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved.
