Death & Co: Modern Classic Cocktails

A jewel-box of a bar on Manhattan's Lower East Side, Death & Co was a pioneer of the cocktail renaissance when it opened in 2007, but a latecomer to producing a tie-in book. This imposing tome, which could double as a tray for a round of Manhattans, is no hasty attempt to cash in on a brand's success. It's both intimate and authoritative, reflecting the deep-seated love for the bar shared by founder Kaplan, ex-bartender and co-owner Alex Day, and veteran food-and-drink writer Nick Fauchald—which is reflected in portraits of regulars and their favorite drinks, as well as pages revealing a night in the life of the bar. But although the book celebrates the cocktail bar scene, it is equally dedicated to teaching and encouraging home bartenders. There's a clear, unpretentious spirits primer for those who have been bluffing their way through in-vogue varieties of rum, tequila, and whiskey; other sections tackle bitters, ice, glassware, and additional details without dictating. More than half the book is devoted to 450-plus recipes for classics, variations, and riffs, making this comprehensive enough to elbow aside its barfly competitors.