by Shaun Layton | I was stoked when I first got word last year that my favourite New York City bar – Death & Co. – was making a book. I’ve been to the East Village staple many times over the years; I love its stunning small room, dash of attitude (in a good way), consistently proper drinks, and bangin’ soundtrack, so pre-ordering Death & Co. Modern Classic Cocktails was a no brainer.

It’s one of the new wave of modern cocktail books that have been blue-blazing a tasty trail for barkeeps and home enthusiasts alike (see also The PDT Cocktail Book, which I recently reviewed here). While staple classics like The Savoy or The Fine Art of Mixing Drinks can read like science textbooks – especially if you aren’t behind the stick or versed in the bar game – Death & Co. makes it very easy for anyone who knows the difference between a Daiquiri and a vodka soda. It’s also really easy on the eyes, with the photography doing a great job throughout of capturing the mood and feel of the bar (they aren’t the usual bright and over-coloured drink snaps).

Much like Scout, Death and Co. has a brilliant Lexicon section that defines in-house terms like “Mr. Potato Head”, “Needs a Bump”, and “Wayne Gretzky”. And unique to this hardcover stunner is a section called “Regulars”, in which the joint’s most beloved regulars are not only profiled (including their drinks of choice), but also invited to explain in their own words why they frequent the bar. Another cool facet is the timeline in the first chapter that reveals a typical day/night at the bar…

8am “Frankie Rodriguez, our general manager, arrives and opens up the front gate. He’s here early to meet an electrician —who doesn’t show up”

5:55pm “GDT (gangster daiquiri time): Scott makes a round of mini daiquiris and the staff toast the night ahead”

9pm “Jillian makes a drink in progress for Scott, ‘That doesn’t suck’ he says. The wait for a table is at forty five minutes.

2am “The last customers shuffle out of the bar. Brittany turns up the lights. Scott switches the music to something more raucous”

As with most cocktail books, the majority of the curriculum is dedicated to recipes and theory. This is where lay readers usually either lose interest or get intimidated, but Death & Co. is very user-friendly with rundowns on how individual spirits are made and which are the right tools and products to use. The techniques and philosophies – even the opinions expressed on brands – are all on point, which is probably why I like the bar – and want the book – so much.

EVERY COOL THING WE WANT

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Shaun Layton has helped to maintain a top notch bar scene in Vancouver for ten years, and since day one at Gastown’s L’Abattoir, where he is the Bar Manager. He also runs his own consulting company, designing bar programs and training staff locally and as far away as St.John’s, NFLD. Layton has competed and travelled throughout the USA and Europe, touring distilleries, breweries and bars. He was recognized in 2010 as the Bartender of The Year by Vancouver Magazine.