Aperitivo Julep by Alex Day, Death & Co. (Video)

It’s fair to say that Alex Day might be more popular at night. At least that’s true of the venues he co-owns. In addition to Honeycut (LA), Nitecap (NYC), 151 Rivington (NYC), King Eddy Saloon (LA), and The Rose & Pink Garter Theater (Jackson Hole, WY) – seriously, he’s a busy dude – Alex is known for Death & Company (NYC). The latter East Village hot spot just released a book (Death & Co: Modern Classic Cocktails) featuring recipes and some seriously cool photos. We’re ready to study each and every page (and it looks awesome on a coffee table, trust us).

Multitalented behind (and outside of) the bar, Alex is a consultant, too, working with beverage and hospitality programming, training restaurant staff, and hosting educational seminars. He’s even taught classes at The French Culinary Institute. We were never a fan of long, boring, lectures in school, but if it involves booze and his crafty mixing skills, we’re definitely going to win the attendance award come next semester.

The bi-coastal cocktail connoisseur calls L.A. and NYC home. When we got a hold of him in NYC, he was kind enough to concoct a cocktail for us – the Apertivo Julep.

“Anytime a bottle of something new or foreign shows up at Death & Co., we taste it and keep it in mind for creating new drinks,” says Alex. And when Amaro CioCiaro showed up, he could not get it off his mind.

Though it’s low in alcohol, it’s served in a julep tin (which usually means lots of alcohol). And so, it was dubbed the oxymoronic name.


  • 2 oz. Dolin Dry Vermouth
  • 3/4 oz. Amaro CioCiaro
  • 1 tsp Massenez Crème de Peche Peach Liqueur
  • 1 mint bouquet (for garnish)


1. Put all the ingredients in a julep tin.

2. Fill the tin half way with crushed ice.

3. Stir with a bar spoon, churning the ice as you go, for about 10 seconds, holding the drink by the rim so the entire tin can eventually frost up.

4. Add more crushed ice to fill the tin two-thirds full and stir until the tin is completely frosted.

5. Add more ice to form a cone above the rim.

6. Garnish with the mint bouquet in the center of the ice and serve with a straw.

Head to our Guest Chef section for more amazing recipes, tips, & tricks from some of the most talented chefs in NYC.

What’s your take on the Mint Julep? Are you a fan of the original or do you like to mix it up? Leave us your thoughts in the comments below.

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