New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2007 • Fun

Best Cocktail Bar for Downing the Brown

  • Death & Co.

    433 E. 6th St.; 212-388-0882

    High-end jigger joints tend to lionize gin, but that’s not the case at this hermetic East Village newcomer that takes its name (and dark, understated design cues) from the Prohibition era. Such is its dedication to brown spirits that even mescal, normally relegated to worm-chomping spring breaks, is spritzed over Kumamoto oysters in addition to going into a smoky, forward-thinking old-fashioned that’s theatrically garnished with a flaming orange peel. Sure, the dapper, personable bartenders culled from venerable establishments such as Pegu Club and Flatiron Lounge are more than capable of sliding a faithfully rendered Monongahela down the marble bar, but why not try the signature version made with homemade ginger beer, fresh raspberries, and rye instead of vodka? And if the spicy hot buttered rum, made with house-churned butter, inspires you to try rum straight, the annotated sipping-spirits menu includes not only a 23-year-old Ron Zacapa that delights with tastes of chocolate and tobacco but also a small-batch GRM cachaça that’s too good for use in a caipirinha.

From the 2007 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).