Death & Co. is one of the most celebrated bars in the game, so whenever they launch a new menu, we take notice. Their most recent menu at the D&C flagship in New York City was spearheaded by new Head Bartender, Matt Belanger. One of the early stand-outs is the Lobo cocktail. Created by Belanger, this cocktail incorporates many different and unexpected flavors and has been an early hit with Death & Co. guests.
“Firstly, Mezcal is quite popular spirit right now, so the novelty of that tends to draw people in,” Belanger explains. “Beyond that, I think this drink in question strikes a good balance of accessibility and mystery, at least on paper.”
Belanger continues, “People see the Mezcal, they see something familiar and refreshing (cantaloupe) but then they see “Douglas Fir” and “Strega” and they become curious. On the palate, I think it’s surprisingly dry for a cocktail with melon. Plus the combo of cantaloupe, alpine flavors and mezcal is just plain tasty and again, super surprising.”
The Lobo at Death & Co.
The Lobo – photo by Eric Medsker
The Lobo Recipe
- *1.5 oz Nuestra Soledad SLDR Mezcal
- *.5 oz Clear Creek Douglas Fir Eau de Vie
- *1 tsp Strega
- *1 oz Cantaloupe syrup
- *.75 oz Lemon juice
- *.5 dash Saline solution
Shake over ice and strain into a Coupe glass.
Death & Co. details
433 E 6th St, New York, NY; 212-388-0882; deathandcompany.com; @deathandcompany
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