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The cocktails at Death and Co., a new watering hole in the East Village, are as serious as a heart attack. Here they are not just pushed out in sweatshop fashion to the herds of thirsty folks that crowd the bar. At Death and Co., the cocktail is treated with respect. From the two inch double-freeze ice cubes to the highest quality spirits and ingredients, it's carefully crafted with that perfect balance of skill and whimsy that leaves you patiently, or not so patiently, waiting for your first sip.
Forgive us for jumping straight to the booze. The atmosphere at Death and Co. is certainly worth a mention. From the imposing, ornate wooden doors to the sophisticated, traditionally dressed interior with kerosene lamps and chandeliers that harkens back to the early 20's, there is an air that fills the tiny space with a feeling of grandeur. Is it slightly pretentious? Bordering on it, but what keeps it from crossing the line goes back to the cocktail. Their sense of purpose is clear. You come to Death and Co. to drink, and drink well. Prepare to pay for it (cocktails are $12) and wait for it (don't even think of rushing the bartenders), but for us New Yorker's that's nothing new.
So what's all the fuss about? Here are a few of the cocktails that won us over...
Company Buck: Goslings Dark Rum, Pineapple Juice, Orange Juice, Homemade Ginger Beer and Fresh Lime Juice
Pink Lady: Plymouth Gin, Laird's Applejack, Fresh Lemon Juice, Homemade Grenadine and egg white
Jersey Tenor: Laird's Applejack, Paul Monier VSOP Cognac, a Touch of Vermont Pure Maple Syrup, a Dash of Angostura Bitters, Served with a Cinnamon Stick.
Oaxaca Old Fashioned: El Tesoro Reposado Tequila, Del Maguey Chichicapa Mescal, Agave Nectar, a Dash of Angostura Bitters, Finished with a Flamed Orange Twist.
Of course, putting back these cocktails may require a nibble or two to keep you upright. Not surprisingly, the small plates reflect that same creativity we find behind the bar. Beef ravioli ($14) is dressed up with a red wine reduction, mac and cheese is finished with truffle oil and a balsamic reduction and filet mignon rounds are wrapped in crisp bacon and then topped with garlic pomme croquettes.
Death and Co. is on to something. Their focus is where it should be, the drink, a trend emerging in several new establishments popping up throughout the city. Fine cocktails are very much alive and well. Which is a great thing, because we are dying for another one of those Jersey Tenors.
Death & Co, 433 E 6th St (Cross Street: Between 1st Avenue and Avenue A),
(212) 388-0882
Photo courtesy of Citysearch
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so its basically milk and honey that the rest of us can get into?
cool.
$12? I may have to stop at Cherry Tavern next door for a few $3 Tecate and Tequila combos first.
The owners are really nice. Great guys.
dum name.
Yawn. Is this becoming a trend?
what's a double-freeze ice cube?
Perhaps the name has something to do with the Sylvia Plath poem. [Whether or not that is the case, I don't think it's "dum".]
how much did they pay you for this advertisement review?
Thanks. This site is featuring more of these overlooked bars. Its a real service, and the accuracy so far is running ahead of the weather reports.
Hey - from down here in Oaxaca... thanks for the notice about Death & Co. serving Chichicapa.
Will make sure they get posted on the manhattan page.
R
Don't understand. Why plug a specific bar? Isn't this yellow journalism? I was there just last week. Order your drinks in advance, as you'll lose your buzz by the time your next round comes, and bring lots of cash, as it ain't cheap. While you're at it, enjoy the line at the sole unisex bathroom.
wtf? are there not better places in alphabet city?
Smells a lot like a shill to me. Did you have too many Jersey Tenors to remember what the experience was actually like, so you just relied on the press release?
Seriously, Gothamist. Tell us yes or now, were you paid for this post?
Yes or Now? The answer is no, we were not paid for this post by the bar. The cocktails at Death and Co. were some of the best we've had in a very long time and unfortunately that seems to be a lost art. Perhaps we got overly excited but double-freeze ice cudes does that to us. (By the way these ice cubes stay frozen longer so they don't dilute your drink yet keep it frosty cold).
Tamara - you're gettin' a little too excited. Ice "cudes"?? That being said I can't wait to check the place out.
For the sake of clarity, the ice cubes are made by a Kold Draft machine, which is the same machine they use at Pegu and Flatiron among other places.
For the sake of clarity, the ice cubes are made by a Kold Draft machine, which is the same machine they use at Pegu and Flatiron among other places.
For the sake of clarity, the ice cubes are made by a Kold Draft machine, which is the same machine they use at Pegu Club and Flatiron among other places.
I checked this place out tonight and must say the food and drinks are great. Both the bar and tables were full when we arrived so the host took down our cell phone and called us when one opened up; how many times has that happened to you in this city? The filet mignon is incredible, but leaves you wanting more.
The place seemed packed with friends of the owners, who seem like great guys.
Check it out before there's too much buzz.