Death & Co.

Death & Co. opened on October 1, 2006, in the East Village of Manhattan, at 433 East 6th Street. The founders—David Kaplan, Alex Day, and Ravi DeRossi—sought to create a bar that prioritized the craft of cocktail making, with a strict no-standing policy and a reservation system that was unusual at the time.¹ The bar's name was inspired by a quote from the film The Sweet Smell of Success, and its dark, intimate interior was designed to evoke a speakeasy vibe.

The philosophy at Death & Co. was to treat cocktails as culinary creations, with a focus on balance, precision, and the use of fresh ingredients. The bar's early menu was developed by a team of bartenders who would later become luminaries in the industry, including Phil Ward, Brian Miller, and Joaquin Simó.

Death & Co. is widely credited with helping to define the modern craft cocktail movement. Its approach to menu design, which categorized drinks by spirit and style, and its emphasis on technique and hospitality, set a new standard for bars across the United States and beyond.² The bar's alumni have opened numerous influential establishments, such as Attaboy, Existing Conditions, and The NoMad, spreading its ethos.

The bar also popularized the use of "house-made" ingredients, such as syrups, bitters, and tinctures, and was among the first to adopt a "cocktail menu as a curated experience" model, with each drink listed with its ingredients and a brief description.

In 2014, the founders published Death & Co: Modern Classic Cocktails, a comprehensive book that became a bestseller and is considered a definitive reference for professional bartenders and enthusiasts. The book includes recipes, techniques, and essays on the philosophy of the bar.

Following the success of the original location, Death & Co. expanded to Denver in 2017, Los Angeles in 2018, and later to other cities. Each location maintains the brand's commitment to quality while adapting to local tastes.

Beyond its fame, Death & Co. has several lesser-known facets. The bar's original location had a secret back room called "The Library," which was used for private events and tastings. The bar also operated a "Death & Co. After Hours" program, where industry professionals could gather after closing time.

One of the bar's signature drinks, the "Oaxaca Old Fashioned," was created by Phil Ward and is credited with popularizing the use of mezcal in classic cocktails. The bar also pioneered the use of "fat-washing" spirits, a technique where spirits are infused with fats to add texture and flavor.

In 2020, during the COVID-19 pandemic, Death & Co. launched a line of bottled cocktails and a virtual cocktail class series, adapting to the new circumstances while maintaining its educational mission.

Death & Co. has been consistently ranked among the world's best bars, appearing on lists such as The World's 50 Best Bars and receiving numerous awards from industry publications.³ Its influence is seen in the proliferation of craft cocktail bars that emphasize technique and hospitality.

The bar's legacy is also preserved through its alumni network, which includes many of the most respected names in the industry, and through its ongoing educational efforts, including the Death & Co. Academy, an online learning platform.

Craft cocktail

A cocktail made with high-quality ingredients and careful technique, often featuring house-made components.

Fat-washing

A technique of infusing spirits with fats (e.g., butter, bacon) to add richness and flavor, then chilling and straining to remove the fat.

Mezcal

A distilled alcoholic beverage made from agave, traditionally produced in Mexico, known for its smoky flavor.