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From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.
JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE
“There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.
Praise for Cocktail Codex “Learn the template, and any cocktail you can think of is within reach.”—Food & Wine
“Too bad all college textbooks weren’t this much fun.”—Garden & Gun
“A must for amateur and pro mixologists alike.”—Chicago Tribune
“If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?”—Steven Soderbergh, filmmaker
About the Author
Alex Day and David Kaplan are the co-owners of the Los Angeles-based Proprietors LLC, a fullservice hospitality company (Death & Co, Nitecap, Walker Inn, Honeycut, the Normandie Club, and more). Nick Fauchald is a Brooklyn-based writer, editor, and publisher of print and digital products.
"Learn the template, and any cocktail you can think of is within reach."—FOOD & WINE
“Too bad all college textbooks weren’t this much fun.”—GARDEN & GUN
"A must for amateur and pro mixologists alike."—CHICAGO TRIBUNE, TOP 10 COOKBOOKS OF 2018
“If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?—STEVEN SODERBERGH, filmmaker
“Alex, Dave, Nick, and Devon do an incredible job at teaching us the basic building blocks of modern cocktails. Their unique insight gives us the tools to master the classics and create new recipes. This book is a must for all young bartenders and veterans alike.”—LEO ROBITSCHEK, Bar Director, The Nomad
“Cocktail Codex gives the drink enthusiast a comprehensive, fun, and complete look into the fundamentals of cocktails and the illustrations, stories, and background information give the reader a look into the world of professional drink making at its best. I strongly recommend picking this book up and flipping through the pages with your favorite cocktail in hand.”—GRANT ACHATZ, Chef/Co-Owner Alinea, Next, the Aviary, the Office
Praise for Death & Co:
"This is a book that will inspire the next generation of bartenders." —Dale DeGroff, author of The Craft of the Cocktail
"Elegant, intelligent." —David Wondrich, author of Imbibe! and Punch
"A timeless reference for anyone interested in cocktails." —Daniel Humm, chef/co-owner of Eleven Madison Park and co-author of Eleven Madison Park: The Next Chapter
"A fascinating, in-depth look at one of the best bars out there." —Gary Regan, author of The Joy of Mixology
"An instant classic for craft cocktail enthusiasts and professionals alike." —April Bloomfield, chef/owner of The Spotted Pig