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Home >> Articles >> Recipes
Cocktails (all of our favorites)
Sorted by type of liquor, and then our score out of 10.
How to shake: 1 big ice cube, 2-3 smaller ice cubes, 13 seconds
Link to Spreadsheet for every Death & Co recipe: Click Here
Gin
9.0 - Saturn
from: Smugglers Cove
3/4 oz. lemon juice
1/2 oz. passion fruit syrup
1/4 oz. orgeat
1/4 oz. Falernum
1 1/4 oz. dry gin
2 lemon zests cut into wheels
To make the zests, use a zest tool or a knife to score the peel of a lemon: cut three circles around the middle of the fruit, about 1/2 inch apart.
Using the tool handle or the blunt side of the knife, lift the peel off of the fruit being careful not to break the rings.
Place the rings inside each other and rest them on the cocktail glass.
Combine all liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass with the lemon zest rings.
Passion fruit syrup
1.5 cups passion fruit puree
1.5 cups 2:1 Simple Syrup, cooled
In a bowl, whisk together the fruit puree and the syrup.
Pour into a lidded bottle or other sealable container and store in the refrigerator. Will keep for 10 days.
Death & Co Orgeat
Ingredients
12 oz toasted almond milk
16 oz superfine sugar
21/2 tsp Pierre Ferrand Ambre Cognac
21/2 tsp Lazzaroni Amaretto
1/4 tsp rose water
Directions
Combine toasted almond milk and superfine sugar in a saucepan and cook over medium-low heat, stirring occasionally, without bringing to a boil,
until sugar is dissolved.
Remove from heat and stir in cognac, amaretto and rose water
Store in refrigerator up to one month
Toasted almond milk (Death & Co)
Ingredients
8 part almonds (blanched, sliced)
17 part water
Directions
The original recipe calls for 1 cup blanched, sliced almonds and 2 cups and 2 tablespoons of warm water; this is made
unit-agnostic with an 8:17 ratio.
Toast the almonds over medium-low heat in a dry saucepan, stirring continuously, until golden brown
Transfer to blender and add the water (warm in temperature)
Pulse until finely chopped; then blend for 2 minutes
Strain through a cheesecloth-lined sieve
Smuggler’s Cove Orgeat:
1 pound blanched almonds (3 1/2 to 4 cups)
4 cups water
5 cups white granulated sugar
1/4 teaspoon rose water
1/4 teaspoon orange flower water
2 teaspoons column still lightly aged rum (adds shelf life)
Add the almonds and water to a large pot and bring to a boil over high heat.
Strain almonds and set aside in a large bowl, while also reserving the remaining "almond water" in a separate bowl.
In a food processor, grind 2 cups of the almonds into small, rice-size pieces, about 10 seconds.
Slowly add about 11 ounces of the "almond water" to the food processor and blend until the water
and almonds combine to an "almond paste," about 10 seconds.
Pour contents into a gallon pitcher. Repeat with the remaining almonds and "almond water," and add this second batch of "almond paste"
to the first batch.
Let the almond paste cool for about 1 hour. Set a fine mesh strainer lined with cheesecloth over a 4-quart pot.
In batches, ladle some of the "almond paste" into a square of cheesecloth in your hand and squeeze out the liquid from the paste
over the cheesecloth-lined strainer and into the pot. Discard the dry almond remains. Repeat until all paste has been strained.
Set a fine mesh strainer lined with cheesecloth over a 4-cup glass measuring cup.
Pour the almond milk through the cheesecloth-lined strainer into the measuring cup and make note of the yield.
Measure twice as much sugar as the almond milk yield and add to the pot of almond milk.
Stir with a whisk over low heat until the sugar is fully incorporated into the milk, creating a thick
syrup, about 15 min.
Remove the pot from the heat. When the syrup begins to cool add the rose and orange flower waters and the rum.
Stir periodically as it cools. Once completely cool, stir vigorously and then strain through a metal-screened or cheesecloth-lined funnel into a sealable storage container.
The orgeat will keep, refrigerated, for several weeks.
8.75 - Celine Fizz
from: Death & Co
2 ounces gin
3/4 ounce St. Germain elderflower liqueur
3/4 ounce lemon juice
3/4 ounce simple syrup (1:1)
1 egg white
Soda
Add the gin, St. Germain, lemon juice, simple syrup, and egg white to a shaker without ice.
Shake well for one minute. Add ice to the shaker.
Shake again to chill the drink. Strain into a highball over ice. Top off with a splash of soda.
8.5 - Old Maid
from: The PDT Cocktail Book
2 ounces plymouth gin
1 ounce lime juice
0.75 ounce simple syrup
6 mint leaves (plus 1 sprig for garnish)
4 slices cucumber (reserve 1 for garnish)
Muddle the cucumber and mint with simple syrup.
Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass.
Garnish with a mint sprig poked through a slice of cucumber.
8.5 - Ramble
from: Death & Co
2 ounces plymouth gin
1 ounce lemon juice
1.25 ounces simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
3 raspberries
In a shaker, combine the gin, lemon juice, and 3/4 ounce of the simple syrup.
Short shake with 3 ice cubs, then strain into a highball glass filled with crushed ice.
Empty the shaker, then add the raspberries and the remaining 1/2 ounce simple syrup.
Gently muddle the raspberries, then pour over the top of the drink and serve with a straw.
8.5 - White Lady
from: The PDT Cocktail Book
2 ounces beefeater gin
0.75 ounce cointreau
0.75 ounce lemon juice
0.25 ounce simple syrup
1 egg white
Dry-shake, then shake with ice and strain into a chilled egg coupe. No garnish.
8.0 - Muddled Mission
from: Death & Co
1 strawberry
1 1/2 oz. gin (Tanquary)
1 oz. St-Germain
1/4 oz. yellow Chartreuse
3/4 oz. lemon juice
1 strawberry garnish
Muddle one strawberry in a shaker and add ice and the remaining liquid ingredients. Shake and double strain into a coupe glass.
Garnish with the strawberry.
8.0 - Southside
from: How To Cocktail
2 ounces london dry gin
3/4 ounce lime juice (lemon can be subbed)
3/4 ounce simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
8 fresh mint leaves, plus sprig for garnish
Add gin, lime juice, simple syrup, and mint to cocktail shaker, then fill with ice.
Shake mixture until fully combined and well chilled, about 15 seconds.
Double-strain cocktail into chilled cocktail glass.
Garnish with sprig and serve.
8.0 - Strange Brew
from: Death & Co
2 oz. dry gin (Tanqueray)
3/4 oz. falernum
1 oz. pineapple juice
1/2 oz. lemon juice
IPA beer (with citrus or grapefruit taste)
1 mint sprig garnish
Shake all ingredients with only 3 ice cubes, then strain into a pilsner glass filled with crushed ice.
Top with IPA and garnish with the mint.
7.0 - Sentimental Journey
from: Death & Co
1.5 ounces Tanqueray No. Ten gin
1 ounce morro bay chardonnay
0.5 ounce cinnamon bark syrup
---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.
Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----
garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
Mezcal
9.0 - Espadin Queen
from: Death & Co
Vieux Pontarlier absinthe
1 1/2 oz. del Maguey Vida mezcal
1/4 oz. St-Germain
1/2 oz. grapefruit juice
1/2 oz. lime juice
1/2 oz. Donn's mix
1 tsp cane sugar syrup
Rinse a coupe glass with absinthe (Ricard) and dump. Combine the remaining ingredients in a shaker with ice.
Shake and double strain into the glass.
The Death & Co recipe uses "Donn's Mix #1" as an ingredient, which is 2 parts grapefruit juice, 1 part cinnamon syrup.
If using individually, use 5/6th of an ounce for the grapefruit juice and 1 tsp cinnamon syrup instead of the amounts in the recipe above.
Cane sugar syrup
Ingredients
2 part cane sugar
1 part water
Directions
Combine cane sugar and water in a saucepan
Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved
Cinnamon Bark Syrup
5 cinnamon sticks (cassia)
1 cup water
1 sugar
Muddle the cinnamon sticks in a saucepan until broken up. Add the sugar and the water. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle.
Death & Co Donn's Mix #1
Ingredients
2 part grapefruit juice
1 part cinnamon syrup
8.0 - Blender Margarita
from: Liquid Intelligence
1 ounce cointreau
0.75 ounce la puritita mezcal (robust blanco mezcal)
0.5 ounce yellow chartreuse
0.5 ounce freshly strained lime juice
12 drops of hot vodka (jabanero infused) or 10 drops hellfire bitters
5 drops saline solution or generous pinch of salt
4 ounces (120 grams) of ice
Throw everything into a blender, blend just until the ice is fully crushed and drink.
There should be some ice left over. If there isn't, you've blended too long.
8.0 - Mezcal Mule
from: The PDT Cocktail Book
1.5 ounces sombra mezcal
1 ounce ginger beer
0.75 ounce lime juice
0.75 boiron passion fruit puree
0.5 ounce agave syrup (we used simple syrup)
4 slices cucumber (reserve 1 for garnish)
a piece of candied ginger
a pinch of ground chili
Add the agave syrup and cucumber slices to a mixing glass and muddle.
Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice.
Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili
Pisco
9.0 - Pisco Sour
from: Liquid Intelligence
2 ounces pisco
1 ounce egg white
0.75 ounce lime juice
0.75 ounce simple syrup
---- simple syrup: equal weights of sugar and water in a blender and blend on high until the sugar is dissolved. If you have time, let the syrup settle for a few minutes to get rid of air bubbles. ----
Shake without ice to mix and foam egg white, then shake with ice and serve in a coupe glass topped with 3 drops of Angostura bitters or Amargo Chuncho.
8.5 - Peachy Pachacuti
from: Death & Co
3 ripe peach slices
2 oz. pisco
1/2 oz. lime juice
1/2 oz. lemon juice
3/4 oz. honey syrup
1 tsp Greek yogurt
Muddle peach slices in a shaker tin. Add the remaining ingredients and shake with ice.
Double strain into a snifter with one large ice cube.
Acacia honey syrup
Ingredients
2 part acacia honey
1 part water
Directions
Combine two parts acacia honey with one part warm water in a container with a tight fitting lid.
Shake vigorously until honey is dissolved
8.5 - The Sexpert
1 1/2 oz Pisco
1/2 oz Gin
1/2 oz Passion fruit syrup
1/2 oz Falernum, Velvet Falernum
1/2 oz Lemon juice
6 dr Bitters, Bittermens Burlesque
Instructions
Shake with ice, double strain into a coupe, garnish with an edible flower
Note from another person: The recipe in the book calls for 6 dashes of Burlesque bitters but I couldn't get hold of them but luckily he also says you can sub for any fruit bitters -
I used 3 dashes of Angostura Orange and 3 dashes of Fees grapefruit
Passion fruit syrup
1.5 cups passion fruit puree
1.5 cups 2:1 Simple Syrup, cooled
In a bowl, whisk together the fruit puree and the syrup. Pour into a lidded bottle or other sealable container and store in the refrigerator.
Will keep for 10 days.
Rum
9.0 - Our Ideal Daiquiri
from: Cocktail Codex
1.75 ounces cana brava white rum
0.25 ounce la favorite rhum agricole blanc coeur de canne (we just used white rum again)
1 ounce fresh lime juice
0.75 ounce simple syrup
garnish: 1 lime wedge
Shake all the ingredients with ice, then strain into a chilled coupe. Garnish with lime wedge.
8.5 - Port Au Price
from: Smugglers Cove
1.5 oz aged rum
1/2 oz falernum
1/4 oz Demerara syrup
1/2 oz fresh squeezed pineapple juice
1/2 oz fresh squeezed lime juice
1 dash grenadine syrup
1 dash Angostura bitters
Shake with ice and strain into a chilled cocktail glass.
Alternatively short shake with ice and strain into a double old-fashioned glass almost filled with crushed ice.
Top up with crushed ice. Garnish with a lime wedge speared with a cocktail umbrella.
Death & Co Grenadine
Ingredients
4 c pomegranate juice
3 c cane sugar
6 oz pomegranate molasses
8 orange twist
Directions
Combine 4 cups organic, unfiltered, unsweetened pomegranate juice and 3 cups organic cane sugar in a saucepan
Cook over medium heat, stirring constantly and without bringing to a boil, until sugar is dissolved
Remove from the heat and let cool to room temperature
Transfer to a container and stir in 6 ounces of pomegranate molasses
Squeeze 8 half-dollar-size orange twists over the container, discarding the twists and stirring well
Store in the refrigerator for up to 2 weeks
8.5 - Seersucker
from: Death & Co
1 strawberry
2 ounces flor de cana extra dry white rum
1 ounce lemon juice
0.5 ounce cinnamon bark syrup
---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.
Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----
garnish: 1 strawberry
In a shaker, gently muddle the strawberry. Add the remaining ingredients and short shake with 3 ice cubes.
Strain into a pilsner glass filled with crushed ice. Garnish with the strawberry and serve with a straw.
8.0 - Jovencourt Daiquiri
from: Death & Co
2 oz white rum (Barbancourt)
1/4 oz Del Maguey Vida Mezcal
3/4 oz lime juice
3/4 oz simple syrup
Shake with ice, then strain into a coupe with no garnish.
8.0 - Koko B. Ware
from: Death & Co
1 1/2 oz Rum, Appleton Estate V/X
1/4 oz Rhum Agricole, La Favorite (Amber)
1/2 oz Lime juice
1/2 oz Orgeat
1 T Vanilla syrup
1/2 oz Heavy cream
2 ds Bitters, Angostura
2 pn Nutmeg (One pinch mixed, one pinch garnish)
Instructions
Shake, strain into glass with crushed ice, garnish. Coconut mug recommended.
To make vanilla syrup, split a vanilla bean in half lengthwise.
Scrape the seeds into a saucepan and drop the split pod into the saucepan too.
Add 1 cup water and 1 cup sugar bring to a boil. Reduce heat to low and simmer for 4 minutes.
Allow to cool, strain out the vanilla pod and seeds (or leave in to infuse more flavor) and store in a container in the refrigerator.
Death & Co Orgeat
Ingredients
12 oz toasted almond milk
16 oz superfine sugar
21/2 tsp Pierre Ferrand Ambre Cognac
21/2 tsp Lazzaroni Amaretto
1/4 tsp rose water
Directions
Combine toasted almond milk and superfine sugar in a saucepan and cook over medium-low heat, stirring occasionally, without bringing to a boil, until sugar is dissolved
Remove from heat and stir in cognac, amaretto and rose water
Store in refrigerator up to one month
Toasted almond milk from Death & Co
Ingredients
8 part almonds (blanched, sliced)
17 part water
Directions
The original recipe calls for 1 cup blanched, sliced almonds and 2 cups and 2 tablespoons of warm water; this is made unit-agnostic with
an 8:17 ratio.
Toast the almonds over medium-low heat in a dry saucepan, stirring continuously, until golden brown
Transfer to blender and add the water (warm in temperature)
Pulse until finely chopped; then blend for 2 minutes
Strain through a cheesecloth-lined sieve
Smuggler’s Cove Orgeat
1 pound blanched almonds (3 1/2 to 4 cups)
4 cups water
5 cups white granulated sugar
1/4 teaspoon rose water
1/4 teaspoon orange flower water
2 teaspoons column still lightly aged rum (adds shelf life)
Add the almonds and water to a large pot and bring to a boil over high heat. Strain almonds and set aside in a large bowl, while also reserving the remaining "almond water" in a separate bowl.
In a food processor, grind 2 cups of the almonds into small, rice-size pieces, about 10 seconds.
Slowly add about 11 ounces of the "almond water" to the food processor and blend until the water and almonds combine to an "almond paste," about 10 seconds.
Pour contents into a gallon pitcher. Repeat with the remaining almonds and "almond water," and add this second batch of "almond paste"
to the first batch.
Let the almond paste cool for about 1 hour. Set a fine mesh strainer lined with cheesecloth over a 4-quart pot.
In batches, ladle some of the "almond paste" into a square of cheesecloth in your hand and squeeze out the liquid from the paste over
the cheesecloth-lined strainer and into the pot. Discard the dry almond remains. Repeat until all paste has been strained.
Set a fine mesh strainer lined with cheesecloth over a 4-cup glass measuring cup. Pour the almond milk through the cheesecloth-lined
strainer into the measuring cup and make note of the yield.
Measure twice as much sugar as the almond milk yield and add to the pot of almond milk.
Stir with a whisk over low heat until the sugar is fully incorporated into the milk, creating a thick syrup, about 15 min.
Remove the pot from the heat. When the syrup begins to cool add the rose and orange flower waters and the rum. Stir periodically as it cools.
Once completely cool, stir vigorously and then strain through a metal-screened or cheesecloth-lined funnel into a sealable storage container.
The orgeat will keep, refrigerated, for several weeks.
8.0 - La Bomba Daiquiri
from: Death & Co
5 raspberry
2 oz Rhum Barbancourt White Rum
3/4 oz lime juice
1/2 oz simple syrup
1 tsp pomegranate molasses
1 lime wheel as garnish
1 raspberry as garnish
Gently muddle raspberries in a shaker
Add remaining ingredients and shake with ice
Double strain into coupe
Garnish with lime wheel and raspberry flag
8.0 - Mojito
from: Death & Co
6 mint leaves
0.75 ounce simple syrup
---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----
2 ounces cana brava rum
1 ounce lime juice
2 drops angostura bitters
garnish: 1 mint bouquet
In a shaker, gently muddle the mint and simple syrup. Add the remaining ingredients and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated).
Dump into a double rocks glass and fill the glass with crushed ice.
Garnish with the mint bouquet in the center of the ice and serve with a straw.
Tequila
8.5 - Cinnamon Girl
from: Death & Co
2 orange wedges
2 oz. reposado tequila
1/4 oz. Smith and Cross rum
1/2 oz. cinnamon bark syrup
1/4 oz. simple syrup
1 dash orange bitters
1 orange crescent garnish
Muddle orange wedges in a shaker and add the remaining ingredients with ice.
Shake and strain into a double rocks glass filled with crushed ice.
Garnish with the orange crescent and serve with a straw.
Cinnamon Bark Syrup
5 cinnamon sticks (cassia)
1 cup water
1 sugar
Muddle the cinnamon sticks in a saucepan until broken up. Add the sugar and the water. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle.
8.5 - Gilda
from: Death & Co
2 oz. blanco tequila
1/2 oz. pineapple juice
1/2 oz. lime juice
1/2 oz. cinnamon bark syrup
1 lime wheel
Combine all ingredients except lime wheel in a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with the lime wheel.
Cinnamon Bark Syrup
5 cinnamon sticks (cassia)
1 cup water
1 sugar
Muddle the cinnamon sticks in a saucepan until broken up. Add the sugar and the water. Bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer gently for 4 minutes.
Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve into a small bottle.
8.5 - Silver Monk
from: Death & Co
2 cucumber wheels
8 mint leaves
pinch of kosher salt
2 oz. blanco tequila
3/4 oz. yellow Chartreuse
3/4 oz. lime juice
1/2 oz. simple syrup
Muddle mint and cucumber in a shaker before adding ice and the remaining ingredients.
Shake and double strain into a chilled coupe glass.
8.25 - Hot Lips
from: Death & Co
3/4 oz. jalapeno-infused blanco tequila
3/4 oz. mezcal
1/2 oz. lemon juice
1/2 oz. pineapple juice
1/2 oz. vanilla syrup
1 tsp cane sugar syrup
kosher salt
Rim a fancy Fizz glass half way by wetting the rim with lime juice and dipping it in a dish of kosher salt.
Stir remaining ingredients in a mixing glass with ice and double strain into the glass with a large format ice inside.
Jalapeno-infused Siembra Azul Blanco Tequila
Ingredients
4 jalapeno
750 mL Siembra Azul Blanco Tequila
Directions
Add the ribs and seeds from the jalapeños and the chopped up flesh of 1/2 jalapeño into a container
Add bottle of tequila and stir well
Let sit at room temperature for 20 minutes, or until the spice level is sufficient (taste every few minutes)
Strain through a fine-mesh sieve
Cane sugar syrup
Ingredients
2 part cane sugar
1 part water
Directions
Combine cane sugar and water in a saucepan
Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved
Vanilla syrup
Split a vanilla bean in half lengthwise. Scrape the seeds into a saucepan and drop the split pod into the saucepan too.
Add 1 cup water and 1 cup sugar bring to a boil. Reduce heat to low and simmer for 4 minutes. Allow to cool, strain out the vanilla pod and seeds
(or leave in to infuse more flavor) and store in a container in the refrigerator.
8.0 - Cinder
from: Death & Co
3/4 oz. reposado tequila
3/4 oz. jalapeno-infused blanco tequila
1/2 oz. Del Maguey Vida mezcal
3/4 oz. lime juice
3/4 oz. simple syrup
2 dashes Angostura bitters
smoked salt for rim
Rim a coupe glass with smoked salt by wetting it with lime juice and dragging it through the salt in a shallow dish.
Shake the remaining ingredients on ice and double strain into the coupe
Jalapeno-infused Siembra Azul Blanco Tequila
Ingredients
4 jalapeno
750 mL Siembra Azul Blanco Tequila
Directions
Add the ribs and seeds from the jalapeños and the chopped up flesh of 1/2 jalapeño into a container
Add bottle of tequila and stir well
Let sit at room temperature for 20 minutes, or until the spice level is sufficient (taste every few minutes)
Strain through a fine-mesh sieve
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