Drink Recipes From NYC’s Death & Co
One of New York City's hottest cocktail bars tells us how to make two classics at home
If one were looking to craft a boozy party punch, who better to ask than the team at Death & Co, one of the nation’s most renowned cocktail dens, and one that also happens to have a seasonally perfect moniker? We contacted their team via Ouija Board (okay, email) for spooky drink recommendations — one boozy, one alcohol-free, both still very spirited.
Zombie Punch
As the D&C team tells us, the recipe below is for a single drink but it can easily be batched — making it for a group is as simple as figuring out how many people you’re inviting and then using that number as a multiplier for the ingredients. Speaking of numbers, this punch is an ideal showcase for the idea that rum is one of the few spirits you can double — or, in this case, triple — up in a drink. Three rums?!? Gurrrl…be careful out there.
Zombie Punch
Servings: 1
Copy Ingredients
Ingredients
- 1 oz. Plantation OFTD
- 1 oz. Cana Brava
- 1 oz. Smith and Cross
- 1 oz. Donn’s Mix
- .75 oz. lime juice
- .5 oz. Falernum
- .25 oz. Grenadine
- 2 dash absinthe
- 1 dash Angostura bitters
Directions
Copy Directions
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Build in a punch bowl/the biggest bowl you can muster, then stir to combine.
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Add a single, giant cube of ice. Smaller cubes will melt quicker, diluting the punch. Try freezing a full plastic water bottle, then cutting it apart, or better yet, fill a rubber glove with water and freeze that, then remove to reveal a frozen, severed hand!
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Wanna go all out? Drain a jar of canned lychee fruit, pop a blueberry in each one (eyeballs!), and then let them float around to be scooped up as a garnish.
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Want to make some more delicious cocktails at home? Of course you do! And thus you should consider picking up Death & Co’s third recipe book, Death & Co: Welcome Home.
