Four great cocktail recipes from Death & Co.

I recently wrote about the best cookbooks that came out this year and who on your list you should purchase them for.

One of those books is “Death and Co.: Modern Classic Cocktails.” It’s an amazing book. It has beautiful images and great tips on cocktail making. Above all, it has a number of recipes I’d love to try. Here’s a look at four that I picked out.

Also here’s a link to a fun article in the L.A. Weekly about the 10 cocktail lessons they learned from the book.

Botany of Desire

Brad Farran, 2013

This drink was inspired by Botanist gin from Scotland, which is nuanced and difficult to mix with, so I paired it with other lighter flavors, including a verjus from Napa Valley, that wouldn’t eclipse the gin.

11/2ounces Bruichladdich botanist gin

1/2ounce Busnel VSOP calvados

1/4ounce elixir combier

11/2ounces fusion Verjus blanc

1/2teaspoon cane sugar syrup

1dash orange bitters

garnish 1 apple fan

Stir all the ingredients over ice, then strain into a Nick &Nora glass. Garnish with the apple fan.

East India Trading Co.

Brian Miller, 2009

2ounces Appleton Estate Reserve rum

3/4ounce Lustau East India solera sherry

1/2ounce ramazzotti

2dashes Bittermens xocolatl mole bitters

Stir all the ingredients over ice, then strain into a coupe. No garnish.

Faithful Scotsman

Joaquín Simó, 2008

The name of this single-serving, Scotch-based punch is derived from the medieval notion that cumin keeps chickens — and husbands — from straying from the coop.

11/2ounces Compas Box asyla scotch

1/4ounce Massenez creme de peche peach liqueur

1/2ounce pineapple juice

1/2ounce lemon juice

1/4ounce cumin syrup

garnish 1 pineapple leaf

Stir all the ingredients, then strain into a double rocks glass over 1 large ice cube. Garnish with the pineapple leaf.

Bloodhound Punch

Jason Littrell, 2009

8ounces Elijah Craig 12-year bourbon

4ounces Donn’s spices #2

3ounces lemon juice

4ounces blueberry syrup

6ounces club soda

garnish 6 lemon wheels

In a pitcher, combine all the ingredients (except the club soda). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the club soda. Garnish with the lemon wheels and serve with a ladle and punch glasses.

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