Thanks again to Harry’s! Click here harrys.com/Barfly to redeem your Trial Set for just $3! Let me know what colour razor handle you got in the comments below!
The Death and Co book is really interesting, but Cocktail Codex blew my mind. My all time favorite. The ability to pinpoint the roots of most cocktail makes me appreciate them so much more.
Death & Company has always been one of my favorite go-to speakeasies in the NYC scene for YEARS now, and I'm very happy to see high-profile personalities cover and celebrate what they do. I think overall, in Manhattan, over the last 7+ years including during and post-pandemic, Death & Company has had the most consistently high quality service and a massive drink selection/variety. It is easily my top choice for bars out with friends if they don't mind a slightly higher price and can appreciate quality drinks. Regardless of what dietary restrictions you have or what you're in the mood for, you can always find something that works for you! Other people have commented that it is very very dark in there, and it is, so I recommend that anyone going make sure you have some kind of flashlight built into your phone or bring one with you. xD
Hey man! Got inspired by the Gin Hound and came up with a variation I'd love you (and whoever else sees this!) to try out when you find time. Northern Hound 1.5 gin (London dry) 0.5 Aquavit (brennivin) 0.5 honey syrup (1:1) 0.5 lime juice 0.5 celery juice Shake, neat up, fresh cracked black pepper garnish
I had the best cocktail of my life at Death & Co. in Denver. It was an Aces & Eights. A repo tequila old fashioned with espresso liquor and vanilla. It was insane. Would love to see you do this one! Been trying to find info and recipes for it everywhere!
The Silver Monk does call for a pinch of salt in the book, added to the muddle. This was the first drink I ever used salt or saline solution in. Delicious!!
Got the Cocktail Codex as a Christmas gift a couple years ago and have added their other two books to my library. I've really enjoyed making the drinks and recommend these books to anyone looking to delve into cocktails.
Got gifted this at Xmas and have been obsessed making their drinks. It is almost like "a gotta catch em all" thing where I want to find the exact bottle that will complete their specs and compare to what I was using prior.
This is exactly my experience! I made a full table of all the ingredients in the book and listed for each the drinks that call for each, and use that as a guide for what bottle to buy next to maximise utility by expense. I've also put on quite a bit of weight...
Keep up your good work Leandro. I follow you since the beginning of your channel. You stay true to yourself and i've learned so much with your videos. I do not comment often but you are by far my favorite youtube channel.🤟
damn, we serve a get lucky version at our bar since the biginning and its one of my favourite drinks. never knew, where it came from until now. i always thought same what you just said, incredible good drink, nice balance, nice sugar source.. we serve it without bitters on top, as dirty dump in a highball glas and the berry gets muddled and shaken. this provides the drink almost the same effect as with the pebbel i guess. thank you for your work, keep it up and greetings from switzerland!
I would have to wing each of those drinks as I don't have one or two ingredients in each recipe. I've used Harry's for YEARS (probably one of the first). They never had an answer to "How do I get the junk out from between the blades after (or while) I shave?" I came up with my own answer. Use a toothbrush and some liquid soap brushing WITH the blades. Brush both sides of the blades. Rinse. Repeat if needed while you shave. Keep the blades clean and the shaves will be amazing. I wanted a way to have a portable shave kit and discovered if I put a round of shaving soap in a Rubbermaid container with a lid, voila, that and putting the rest of the stuff in a heavy duty baggie, everything is portable. Works like a champ. I was surprised to see most of the Harry's products at Walmart and other locations. Becoming more mainstream.
I live in Denver, and I've been to their bar a few times. Really great atmosphere, knowledgeable staff, and an incredible playbook of cocktails to choose from. Pricey, but worth it.
Ive worked and 3 cocktail bars in nyc… all same ownership… people have said we have the best cocktails in the neighborhood… I know the reason is because we base all our cocktail specs and methods off death and co. They are basically THE standard for cocktails.
I’ve had the cocktail codex for a few years, became obsessed with these guys and finally got to go TO death&co when I visuted NYC last spring. I was giving off major “kid visits disneyland for the first time” vibes when I walked in there and the drinks were of course amaziiing
Tried Get Lucky from previous post, for me, wouldn't make again. Tried the Gin Hound, absolutely loved it! Interesting that the celery taste was more accentuated in the cocktail than if you drank the juice straight!
The Gin Hound sounds super interesting, a must try for me! I would love to see a test of different (readily available) varieties of honey for, say, a Bee Knees or Gold Rush. Honey is such a complex sweetener, I often find my self wanting different kinds (or even blends) of honey for different cocktails. Cheers!
That’s high praise! Was also a fan of that one. Do you use the Rothman & Winter apricot liqueur they call for or a different brand? Couldn’t find any Rothman so wound up going with Luxardo Apricot to make mine
I went to Death and Co in New York in June, and ordered a Flying Dutchman because I had seen it here. I mentioned to the bar tender that I heard about it on RUclips and he was like “??? But we invented it here”
Just made the Gin Hound and I gotta say same reaction. It was great! I need to make celery juice more often now lol thanks bro! I’ll try the other one whenever chartreuse gets back in stock.
I've been really enjoying your content and just discovered it recently. I've also been getting familiar with Pouring With Heart and their various locations. Although Cole's has been my favorite and I've been there 3 times in the past month because the opening time coincides well with times I've been near downtown for work. I've been going pretty much right at opening and have been there on a Wed, a Thur and a Fri. Are you still working there or at Varnish? I wanted to stop in, get a drink and say hi sometime. Thanks!
@@TheEducatedBarfly Any Thursday I'm super flexible as that is typically my downtown LA area work day. Short notice works for me as well as I will be near that area through the afternoon and evening. I will be there this Thursday.
@@TheEducatedBarfly By the way, I’ve learned that at least 3 of the current bartenders at Cole’s are huge fans of you and your channel! You have left quite the legacy!
how did you make the Celery Juice? Did you buy it or could I make it by my own? Right now I think about putting Celery in my blender and straining it afterwards. Would that work?
I'm sure blending and straining through a nut milk bag would work fine. I'm now using an auger type cold press juicer which works fine but is not nearly as fast as a centrifuge type juicer. BUT auger style will juice leaf type stuff much better.
@@charlesschulz811 Nice, thank you for your answer. I always wonder though if a centrifuge type juicer is that great for making cocktails due to the air and the texture.
Hey Leandro, in your "How to make Cocktail Syrups", roughly, how many grams of ginger do you use for the syrup? It looks like you use more than a cup of roughly chopped ginger. Thanks in advance!
I've been looking into expanding my book collection. I guess nothing stopping me from getting both, but I was thinking I'd get Cocktail Codex first since it seems to go deeper into cocktail crafting technique.
One of my favorite death&co cocktails is the crop top, which I think was created by Devon Tarby. Equal parts gin, grapefruit liqueur, lemon juice and amaro montenegro !
For that particular drink, if you don't double strain it you'll get all the mashed bits of mint and cucumber in the drink, which isn't particularly elegant or helpful.
Been to Death & Co in NY. I warn you, if you're over an age and can relate, take your flashlight with you as the room is SOOO very dark. Ridiculously dark. Unnecessarily dark for an extensive menu that is impossible to read without an external light source.
Pity they dont know how to run a bar in nyc.they'd rather have a half empty bar at all times and send you down the road to the dive bar they own whilst you wait to go in to their cocktail bar that has no vibe whatsoever. So they're resigned to cocktail cookbooks.
Maybe update your channel top banner. Its stills refers to the Barfly Freepour. Good be a good idea to add "Also check out Spirited Adventurers (previously known as Barfly Freepour) and add it to the channels (tab?). (Please: Feel free to remove this comment when you read it.)
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Thanks again to Harry’s! Click here harrys.com/Barfly to redeem your Trial Set for just $3! Let me know what colour razor handle you got in the comments below!
The Death and Co book is really interesting, but Cocktail Codex blew my mind. My all time favorite. The ability to pinpoint the roots of most cocktail makes me appreciate them so much more.
Death & Company has always been one of my favorite go-to speakeasies in the NYC scene for YEARS now, and I'm very happy to see high-profile personalities cover and celebrate what they do. I think overall, in Manhattan, over the last 7+ years including during and post-pandemic, Death & Company has had the most consistently high quality service and a massive drink selection/variety. It is easily my top choice for bars out with friends if they don't mind a slightly higher price and can appreciate quality drinks. Regardless of what dietary restrictions you have or what you're in the mood for, you can always find something that works for you!
Other people have commented that it is very very dark in there, and it is, so I recommend that anyone going make sure you have some kind of flashlight built into your phone or bring one with you. xD
Please make this an ongoing series!!
Loved the video! Hope it becomes a series. Death & Co. is awesome
Hey man! Got inspired by the Gin Hound and came up with a variation I'd love you (and whoever else sees this!) to try out when you find time.
Northern Hound
1.5 gin (London dry)
0.5 Aquavit (brennivin)
0.5 honey syrup (1:1)
0.5 lime juice
0.5 celery juice
Shake, neat up, fresh cracked black pepper garnish
I had the best cocktail of my life at Death & Co. in Denver. It was an Aces & Eights. A repo tequila old fashioned with espresso liquor and vanilla. It was insane. Would love to see you do this one! Been trying to find info and recipes for it everywhere!
The Silver Monk does call for a pinch of salt in the book, added to the muddle. This was the first drink I ever used salt or saline solution in. Delicious!!
good catch
Thanks for all your videos 🙌🏾🙌🏾🙌🏾🙏🏾🙏🏾🙏🏾
Thanks for all your support ❤️
We ran into you at Death & Co. thanks for being kind and love the channel!
ooooh those last two sound *extremely* my jam
Cocktail Codex is still one of my favourite cocktail books. All three of their books are excellent.
Got the Cocktail Codex as a Christmas gift a couple years ago and have added their other two books to my library. I've really enjoyed making the drinks and recommend these books to anyone looking to delve into cocktails.
Got gifted this at Xmas and have been obsessed making their drinks. It is almost like "a gotta catch em all" thing where I want to find the exact bottle that will complete their specs and compare to what I was using prior.
This is exactly my experience! I made a full table of all the ingredients in the book and listed for each the drinks that call for each, and use that as a guide for what bottle to buy next to maximise utility by expense. I've also put on quite a bit of weight...
@@rmccaw7 THAT IS AMAZING… can you share it with me? 😂
Very original, great ! Thank you🔥🔥
Keep up your good work Leandro. I follow you since the beginning of your channel. You stay true to yourself and i've learned so much with your videos. I do not comment often but you are by far my favorite youtube channel.🤟
damn, we serve a get lucky version at our bar since the biginning and its one of my favourite drinks. never knew, where it came from until now. i always thought same what you just said, incredible good drink, nice balance, nice sugar source..
we serve it without bitters on top, as dirty dump in a highball glas and the berry gets muddled and shaken. this provides the drink almost the same effect as with the pebbel i guess.
thank you for your work, keep it up and greetings from switzerland!
Can’t wait to see what other bars you cover! Hopefully Bourbon and Branch can get a mention for our Revolver and Black Manhattan
I would have to wing each of those drinks as I don't have one or two ingredients in each recipe.
I've used Harry's for YEARS (probably one of the first). They never had an answer to "How do I get the junk out from between the blades after (or while) I shave?" I came up with my own answer. Use a toothbrush and some liquid soap brushing WITH the blades. Brush both sides of the blades. Rinse. Repeat if needed while you shave. Keep the blades clean and the shaves will be amazing.
I wanted a way to have a portable shave kit and discovered if I put a round of shaving soap in a Rubbermaid container with a lid, voila, that and putting the rest of the stuff in a heavy duty baggie, everything is portable. Works like a champ.
I was surprised to see most of the Harry's products at Walmart and other locations. Becoming more mainstream.
"Death and Co" what a day to release this video
Fantastic show all 3 of those drinks looked delicious! 👍
Love this channel. It has inspired me to craft drinks at home.
I live in Denver, and I've been to their bar a few times. Really great atmosphere, knowledgeable staff, and an incredible playbook of cocktails to choose from. Pricey, but worth it.
We went last time we were in Denver this past February. It was amazing!
Leandro, the get lucky and silver monk have been a hit this weekend! What kind of juicer do you use for the celery juice? Eager to try the gin hound.
Ive worked and 3 cocktail bars in nyc… all same ownership… people have said we have the best cocktails in the neighborhood… I know the reason is because we base all our cocktail specs and methods off death and co. They are basically THE standard for cocktails.
Had to try the Silver Monk and MAN it is so surprising! Thanks for that inspiration.
I love an aquavit old fashioned with celery bitters, so I wonder how it would work subbing in for the gin in the Gin Hound.
I’ve had the cocktail codex for a few years, became obsessed with these guys and finally got to go TO death&co when I visuted NYC last spring. I was giving off major “kid visits disneyland for the first time” vibes when I walked in there and the drinks were of course amaziiing
I got a juicer and came searching for this video again to make the gin hound. Man, celery juice is a cool ingredient for a cocktail!
Tried Get Lucky from previous post, for me, wouldn't make again. Tried the Gin Hound, absolutely loved it! Interesting that the celery taste was more accentuated in the cocktail than if you drank the juice straight!
Leandro, great honest review of local ingredients. And the three cocktails that you made were great.
Great video Leandro. The Get Lucky is a D&C favorite of mine.
Would love to see some Dead Rabbit cocktails too!
Look up the Red Ant in their book, it's a great Manhattan style drink with cherry, mezcal, and cinnamon.
The Gin Hound sounds super interesting, a must try for me! I would love to see a test of different (readily available) varieties of honey for, say, a Bee Knees or Gold Rush. Honey is such a complex sweetener, I often find my self wanting different kinds (or even blends) of honey for different cocktails. Cheers!
It was bomb! Just made one
Death & Co's Flor de Jerez is by far the best cocktail I've ever made or tried, and it opened up my eyes to using sherry in cocktails.
That’s high praise! Was also a fan of that one. Do you use the Rothman & Winter apricot liqueur they call for or a different brand? Couldn’t find any Rothman so wound up going with Luxardo Apricot to make mine
I went to Death and Co in New York in June, and ordered a Flying Dutchman because I had seen it here. I mentioned to the bar tender that I heard about it on RUclips and he was like “??? But we invented it here”
Just made the Gin Hound and I gotta say same reaction. It was great! I need to make celery juice more often now lol thanks bro! I’ll try the other one whenever chartreuse gets back in stock.
Iv been to the LA one several times. I go every time they change the menu at least. Have all the books too. Death and co man. just a fantastic bar
Wow those are some freaking interesting drinks! They all sound delcious!
gypsy eyes is my favourite d&c drink that ive tried. really great to batch for parties
Hey brother can you make a video on your version of the Soco Manhattan? Thanks 😊
I've been really enjoying your content and just discovered it recently. I've also been getting familiar with Pouring With Heart and their various locations. Although Cole's has been my favorite and I've been there 3 times in the past month because the opening time coincides well with times I've been near downtown for work. I've been going pretty much right at opening and have been there on a Wed, a Thur and a Fri. Are you still working there or at Varnish? I wanted to stop in, get a drink and say hi sometime. Thanks!
I go there for a drink on occasion but I no longer work there :) hit me up next time you’re around maybe we can get a drink together :)
@@TheEducatedBarfly Any Thursday I'm super flexible as that is typically my downtown LA area work day. Short notice works for me as well as I will be near that area through the afternoon and evening. I will be there this Thursday.
@@TheEducatedBarfly Cole’s for a drink today?
@@TheEducatedBarfly By the way, I’ve learned that at least 3 of the current bartenders at Cole’s are huge fans of you and your channel! You have left quite the legacy!
Dude have an ounce of humility
how did you make the Celery Juice? Did you buy it or could I make it by my own? Right now I think about putting Celery in my blender and straining it afterwards. Would that work?
I'm sure blending and straining through a nut milk bag would work fine. I'm now using an auger type cold press juicer which works fine but is not nearly as fast as a centrifuge type juicer. BUT auger style will juice leaf type stuff much better.
@@charlesschulz811 Nice, thank you for your answer. I always wonder though if a centrifuge type juicer is that great for making cocktails due to the air and the texture.
Drinks like the silver monk are like modern art: “I could do that” + “yeah, but you didn’t”
Hey Leandro, in your "How to make Cocktail Syrups", roughly, how many grams of ginger do you use for the syrup? It looks like you use more than a cup of roughly chopped ginger. Thanks in advance!
I've been looking into expanding my book collection. I guess nothing stopping me from getting both, but I was thinking I'd get Cocktail Codex first since it seems to go deeper into cocktail crafting technique.
Death & Co chef bartender Alex Day once taught a guy called Jay Khan, who is now the founder of Asia’s best bar - COA.
Nice video, love Death and Co.
Is it me or is there some kind of cinematic quality to this video?
Fantastic so inspiring
Can i use beefeater gin?
Hell yeah you can
One of my favorite death&co cocktails is the crop top, which I think was created by Devon Tarby. Equal parts gin, grapefruit liqueur, lemon juice and amaro montenegro !
Great video always. Bummer that Harrys sponsored it.
Does anyone know a good cocktail bar in Providence, RI?
Why we double strain into crush? Is there a reason?
For that particular drink, if you don't double strain it you'll get all the mashed bits of mint and cucumber in the drink, which isn't particularly elegant or helpful.
@@rmccaw7 I meant the first one get lucky.
@@rmccaw7 also I think death and co asks for a whip Dump.
How did you know I was gnawing on a stick of celery while watching you taste that Gin Hound....
I like apple with celery juice
Been to Death & Co in NY. I warn you, if you're over an age and can relate, take your flashlight with you as the room is SOOO very dark. Ridiculously dark. Unnecessarily dark for an extensive menu that is impossible to read without an external light source.
At 11 seconds does he really say “it’s not about my own genius as a bartender”
Starts 2:52
How many times you gonna change the thumbnail?😂
Love hearing about razors from the scruffiest guy on RUclips. JK, we love you Leandro
Hey! I SHAVE!!!!!!!!!
sometimes…..🤫
Pity they dont know how to run a bar in nyc.they'd rather have a half empty bar at all times and send you down the road to the dive bar they own whilst you wait to go in to their cocktail bar that has no vibe whatsoever. So they're resigned to cocktail cookbooks.
Shakes the brains out of these cocktails good lord lol did they owe you money?
Maybe update your channel top banner. Its stills refers to the Barfly Freepour.
Good be a good idea to add "Also check out Spirited Adventurers (previously known as Barfly Freepour) and add it to the channels (tab?).
(Please: Feel free to remove this comment when you read it.)
good grief friend, take a breath once in a while. This episode felt super frantic for some reason.
Harry's razors company sucks. Jeremy's razors is where it's at!