Death & Co

Death & Co
Name	Death & Co
Type	Cocktail bar
Founded	2006
Founders	David Kaplan; Alex Day; Ravi DeRossi
City	New York City
Neighborhood	East Village
Country	United States

Death & Co is a cocktail bar and hospitality brand founded in 2006 in Manhattan's East Village. It became a focal point in the revival of craft cocktail culture in the early 21st century and spawned national and international attention through books, consulting, and a sister location in Denver. The venue is known for precise mixology, theatrical service, and a proprietary approach to spirit selection and house techniques.

History

The bar was founded by David Kaplan, Alex Day, and Ravi DeRossi amid a wave of nightlife renewal alongside venues such as Milk & Honey (bar), Pegu Club (bar), Employees Only (bar), PDT (bar), and The Dead Rabbit. Early collaborators included bartenders who later worked at Attaboy, The NoMad Hotel, The Aviary, Hakkasan Group, and Bar Hemingway. Death & Co's opening coincided with a broader resurgence linked to publications like Imbibe (magazine), The New Yorker, and The New York Times that chronicled artisanal beverages. Over time the company expanded beyond a single bar to consulting engagements with hospitality groups such as Union Square Hospitality Group and partnerships with distilleries including Glenmorangie, Bulleit, and Four Roses.

Location and Design

The original location sits in Manhattan's East Village near landmarks like Tompkins Square Park, St. Mark's Place, and the Bowery. The interior design drew on inspirations from historic cocktail rooms such as Harry's New York Bar and The American Bar (Savoy), incorporating dark wood, low lighting, and a long service bar reminiscent of classic interiors in New Orleans and London. Architects and designers associated with the project had previously worked on hospitality sites including Ace Hotel, The Standard (hotel chain), and The Breslin; the resulting layout emphasized a single counter, table seating, and a backbar displaying spirits from houses like Rittenhouse Rye, Campari, and Chartreuse (liqueur). The space also integrated service flow principles practiced at venues such as Blue Hill, Union Square Cafe, and Gramercy Tavern.

Bar Program and Cocktail Menu

The program focused on crafted cocktails using house-made tinctures, syrups, infusions, and clarified juices, techniques shared with bartenders at Death & Co's peer institutions including Dante (bar), Clover Club (bar), and Franklin Mortgage & Investment Co.. Signature drinks employed spirits from Rye whiskey, Bourbon (whiskey), Mezcal, and Añejo tequila producers such as Buffalo Trace, Del Maguey, and Jose Cuervo alongside liqueurs like Aperol and Luxardo. Menus rotated seasonally and referenced classic cocktails cataloged in works tied to Jerry Thomas, David A. Embury, and Harry Craddock. Beverage operations emphasized staff training protocols akin to hospitality models used by Noma, El Bulli, and The French Laundry for consistency, beverage costing, and inventory control.

Influence and Legacy

The bar influenced a generation of bartenders who went on to open establishments such as Nitecap (bar), Mayahuel, Leyenda, Traveler's Tavern, and Attaboy. Its techniques filtered into programs at culinary institutions like Culinary Institute of America, Institute of Culinary Education, and bartending schools in New York City and San Francisco. Industry coverage in outlets including Esquire (magazine), Bon Appétit, Vogue (US magazine), The Wall Street Journal, and Food & Wine (magazine) helped cement its reputation. The brand also contributed to the elevation of cocktail culture at festivals and competitions such as the Tales of the Cocktail conference and the IBA (International Bartenders Association) events.

Publications and Media

Founders and staff produced influential written work and multimedia content that extended the bar's reach. Notable titles published by the group included a comprehensive cocktail book widely used in bars and culinary programs, joining the canon of texts by authors like Dale DeGroff, David Wondrich, Jeffrey Morgenthaler, and Gary Regan. Media appearances featured segments on networks and platforms such as The Today Show, CNN, SBS (Australian broadcaster), and podcasts centered on hospitality alongside interviews in The New Yorker, GQ (magazine), and Bon Appétit.

Awards and Recognition

The venue and its personnel received accolades from industry organizations and media. Staff members were finalists and winners at Tales of the Cocktail Spirited Awards alongside peers from The Dead Rabbit, PDT (bar), and Bar Termini. The bar featured on lists compiled by Esquire (magazine), Time (magazine), Food & Wine (magazine), and The New York Times dining guides. Individual bartenders earned recognition from bodies such as the James Beard Foundation and trade publications including Imbibe (magazine).

Category:Cocktail bars