#77 – SWEET HEREAFTER at DEATH & COMPANY

For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

One evening, we walked by Death & Company (my favorite cocktail bar) on our way to their sister bar Amor y Amargo. And who was standing outside? My old friend (he’s younger than me actually) from college, Fletch. No, not Chevy Chase.

Fletch wasn’t standing outside the immensely popular cocktail lounge waiting for a table. He was the guy who determines if people get a table or not. While he’s stronger than me, bouncer wouldn’t be the exact word. More like amicable, charming gatekeeper.

So when we decided to finally get the list item from Death & Company, I texted Fletch to see if he was working. I didn’t want special treatment, just to make sure I’d get to say hello. Still when we arrived, Fletch found two seats for us with no problem. Granted it was earlier than their rush time, but it still made us feel special since we were not quoted the usual “45 minutes to an hour” wait time.

The cocktail I wanted was not listed on the lengthy menu, but I had no doubt the champion bartenders would remember and be willing to recreate the libation. I was right!

The Sweet Hereafter is essentially a play on a martini, but instead of gin or vodka they use pisco, which is a spirit gaining more and more popularity in NYC. Pisco is a crystal clear brandy that gives the subtle, yet incredibly complex cocktail a touch of grape-sweetness.

The other ingredients are even less recognizable to the casual drinker, but all add unique hints of flavor (but no color) from herbaceous Cocchi Americano to floral St. Germain and bitter Dolin Blanc vermouth. Grapefruit bitters add a bracing citrus note. Together these ingredients yield a clean, crisp, and smooth  creation.

And then Fletch came by with shots and the rest of the night is a blur.

Would Death & Company’s Sweet Hereafter make my Top 100 of the Year? All the cocktails I’ve had here are very complex and layered. This one is no exception with a strong, smooth finish for an 8 out of 10.