To all of Australia’s cocktail-lovers, get ready to spend one night in New York – all from the comfort of your local bar.
Over three nights, three Australian bars across Perth, Sydney and Melbourne will be taken over by David Kaplan and Alex Day – the two masterminds behind one of New York’s most legendary speakeasies, Death & Co.
Opening their doors 14 years ago in Manhattan’s East Village (New York), Death & Co has since become a must-visit for cocktail enthusiasts. Renowned for their intricate cocktail and food creations, Death & Co also boasts an impressive reputation after winning America’s Best Cocktail Bar as well as the World’s Best Cocktail Menu at Tales of the Cocktail. Now stretching out across Denver and Los Angeles, America’s most iconic cocktail bar will be shaking things up down under.
Collaborating with three Australian Venue Co. bars and in partnership with Aviation Gin; on Wednesday 29 January (Wolf Lane, Perth), Sunday 02 February (The Winery, Sydney) and Wednesday 05 February (Trinket, Melbourne) guests will be pampered with a bespoke cocktail and food experience carefully curated by David and Alex.
Here, diners will be able to indulge in a five-course cocktail degustation that showcases the extraordinary talent and expertise of the team and the effects that its creations have on the contemporary cocktail movement in modern drink making.
Apart from being bewitched by the marvelous cocktail creations which embraces the refreshing taste of Aviation Gin, diners will have the opportunity to meet with the cocktail and culinary experts at Wolf Lane, The Winery and Trinket.
Head of Marketing at Australian Venue Co., Kylie Moncur, said “[we are] always looking to be on the forefront and leading the way for the food and beverage scene across Australia. We’re excited to partner with Death & Co as pioneers in the cocktail industry to see how they bring their knowledge and New York flavour to complement our Australian produce.”
Tickets for the cocktail experience are $95 per person and includes five courses of cocktails paired with five-courses of bar snacks. Additionally to the cocktail degustation, cocktail enthusiasts can also purchase a signed Cocktail Codex written by Death & Co partners for $145.
Death & Co Cocktail List:
Have At It: Aviation Gin, Dry Sack Sherry, lemon juice, grapefruit juice and simple syrup.
Toro Bravo: Aviation Gin, Manzanilla Sherry, Yellow Chartreuse, lemon juice, Orgeat and cucumber.
Trust Fall: Aviation Gin, Pisco, Dolin Blanc Vermouth, Lychee Liqueur, raspberry syrup, Peychaud’s Bitters, Absinthe and filtered water.
Getaway Car: Guava infused Lairds Brandy, Caol Ila 12yr Scotch, cane syrup and Angostura Bitters.
Cortado: Vodka, Amaro Nardini, Spresso Coffee Liqueur, vanilla syrup, Coco Lopez, cold brew coffee, salt solution and water.
Death & Co Cocktail and Food Paired Menu:
Wolf Lane, Perth
Have At It served with salt & vinegar alt bush chips, chicken skin chips. Toro Bravo served with salty Albany oyster, pickled local sea herbs, half shell raw Rottnest scallop, sherry, lemon myrtle, finger lime, pickled cucumber and poppy. Trust Fall served with Wallaby tartare, wattleseed cracker, Davison plum & gin jam. Getaway Car served with tiny fried Mottainai lamb tomahawks, peach, pepperberry, dried olive and carrot pickles. And finally, Cortado served with a mini lamington Magnum, macadamia, green ants, salt solution and water.
The Winery, Sydney
Have At It served with kimchi arancini and sesame mayo. Toro Bravo served with spanner crab toast with stracciatella, preserved lemon and Yarra Valley caviar. Trust Fall served with drunk mussels, Aviation Gin, tomato, absinthe and lemon. Getaway Car served with Harissa chicken, Moroccan chickpeas, pomegranate, yoghurt and manuka honey. To finish, Cortado served with deep fried carrot cake and frosting.
Have At It served with salt & vinegar saltbush on a Hills Hoist. Toro Bravo served with oyster, green gazpacho, finger lime, sea herbs and lemon myrtle. Trust Fall served with Wallaby tartare, wattleseed cracker, Davison plum and gin jam. Getaway Car served with Melbourne fried quail, pepperberry and Yarra Valley caviar. And finally, Cortado served with lamington Magnum, dessert peach and Mt Zero pink salt.