What are the opening hours?

Monday 6pm - 1am Tuesday 6pm - 1am Wednesday 6pm - 1am Thursday 6pm - 1am Friday 6pm - 2am Saturday 6pm - 2am Sunday 6pm - 1am

Death & Co, 1280 25th St, Denver, CO (2026)

06/02/2026

A few temporary updates from our D.C. home.⁠
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For the next few weeks, our kitchen will be closed on Sundays and Mondays, with a limited snack menu available while the bar remains open as usual.⁠
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And for those who plan their week around oysters and martinis: our $2 oyster special will be moving to Tuesdays for the time being.⁠
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Thanks for understanding, D.C.! We’ll see you at the bar.

05/31/2026

Death & Co LA’s built the Aftershock as a margarita that takes its time. It layers basil eau-de-vie, pear brandy, and celery syrup over a split base of blanco and serrano-infused tequila — bright and vegetal up front, with heat that holds until the finish.⁠
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You can find the full recipe and recipe notes over on Death & Co Market. Link in bio.

05/30/2026

Summer evenings in D.C. look a lot like this. ⁠
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The Garden, our lush, open-air patio bar is open daily for walk-ins starting at 4pm. Reservations for the main bar are always available through the link in bio.

05/29/2026

Evening lineups, brought to you by Death & Co LA.⁠
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Thanks for these great captures, and !

05/27/2026

War Admiral takes the julep template somewhere unexpected. The drink was built around the flavors of tacos al pastor — pineapple, green chile, cumin, slow-roasted pork — and translated those flavors into a julep that holds up every bit as well as the original.⁠
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Get the full recipe (including the notes!) over on Death & Co Market. Link in bio.

05/26/2026

From New York to Australia — now serving classics (and new favorites!) in Brisbane and Melbourne.⁠
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Thank you for sharing your picture-perfect night with us, .greaves.

05/24/2026

It’s officially The Garden at Death & Co Denver season and everyone’s favorite frozen espresso martinis are so back. Meet you on the roof?⁠
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The Garden will be open Thursday — Sunday, 3pm to 10pm.⁠
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All Death & Co locations will be open Monday for Memorial Day!⁠
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See you soon.⁠
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(📸: )

05/23/2026

If you’ve ever ordered a Last Word, you already know the appeal: equal parts gin, Green Chartreuse, maraschino, and lime coming together in perfect balance — bright, herbal, sharp, and strangely timeless.⁠
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It’s also one of the great cocktail templates for a reason. Small shifts create entirely new drinks while keeping the original’s structure intact.⁠
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We love these Death & Co riffs that made at home — two variations that show just how far the Last Word can travel while still feeling unmistakably connected to the original.⁠
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1. Final Ward⁠
• ¾ oz Wild Turkey 101 Rye⁠
• ¾ oz Lemon Juice⁠
• ¾ oz Luxardo Maraschino Liqueur⁠
• ¾ oz Green Chartreuse ⁠
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Method: Shake with ice & strain into a coupe glass⁠
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2. Pete’s Word⁠
• ¾ oz Laphroig 10yr Scotch⁠
• ¾ oz Luxardo Maraschino Liqueur ⁠
• ¾ oz Green Chartreuse⁠
• ¾ Lime juice⁠
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Method: Shake with ice & strain into a coupe glass

05/22/2026

Now hiring: Death & Co Seattle! ⁠
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Last month, we brought the national team to Seattle for a special pop-up, but now we’re building our local team ahead of our Pioneer Square opening.⁠
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If you’re passionate about hospitality, thoughtful service, and creating experiences guests carry with them long after the night ends, we’d love to meet you. We’re looking for people who value creativity, collaboration, curiosity, and care — both behind the bar and beyond it.⁠
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From bartenders and hosts to line cooks and servers, we’re hiring across multiple roles as we bring Death & Co Seattle to life.⁠
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Apply now through the link in bio.⁠ Talk soon! ⁠
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(📸: )

05/20/2026

The Bamboo is one of cocktail culture’s great understated templates: sherry, vermouth, bitters, served up. ⁠
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This version takes that structure somewhere warmer and more adventurous, layering mango eau-de-vie, oloroso sherry, blanc vermouth, orgeat, and curry bitters into something bright, savory, spiced, and unexpectedly elegant.⁠
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Check out the full recipe on Death & Co Market! Link in bio.

05/19/2026

It’s going to feel so good. The Garden at Death & Co Denver opens for the season this Friday with cocktails and bites from 3 to 10pm.⁠
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Find frozen espresso martinis, pop-ups and warm rooftop evenings ahead.⁠
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Huge thank you to Denver-based photographer .co for these beautiful captures.⁠
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See you this Memorial Day Weekend!

05/18/2026

This is what Monday evening could look like. ⁠
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$2 oysters every Monday until sold out. Martini pairings highly encouraged!⁠ Reservations available via the link in our bio, but always, always still stop over for a walk-in. ⁠
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( 📸: .weiting)

05/16/2026

We’re channeling an early summer with ’s creamy, refreshing Party Monster. ⁠
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Party Monster brings together reposado tequila, mango purée, and Calpico for a texture reminiscent of a mango lassi: rich, refreshing, and just a little indulgent. ⁠Lime juice, aquavit, and cardamom bitters add floral, piney notes with layers of mango and caraway throughout.⁠
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Get the full recipe over on Death & Co Market — find the recipe via the link in our bio.⁠
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*We use Perfect Puree brand, or you can make your own.

05/14/2026

And thinks so, too! We’re incredibly honored to share that The Pinnacle Guide has awarded Death & Co. D.C. 1 PIN status within their Excellent classification.⁠
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Selected as one of just 30 bars worldwide in this announcement, this recognition reflects the care, intention, and excellence our D.C. team brings to both sides of the bar, every single night.⁠ ⁠
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To our team, our guests, and everyone who has walked through our doors and made this place what it is — thank you. And thank you, of course, to ! ⁠
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If you haven’t yet joined us at Death & Co D.C., take this as your sign — that team is doing something very, very special.

05/13/2026

It’s been almost 20 years (!) since we opened Death & Co New York. Over those many years, we’ve slowly learned that great cocktails aren’t built on creativity alone. It takes process, intention, repetition, and a commitment to refining the craft to get better, be better.

Our books have long been part of that story — and Fashioned is the next evolution.

Built from the same training systems that have guided Death & Co behind the bar for years, Fashioned is a new online education platform designed to help you go deeper into technique, theory, creativity, and the craft itself.

Learn more about Fashioned through the link in bio.

05/12/2026

Friends, welcome to Fashioned.

A digital education platform, built by our team: a home for the knowledge, systems, standards, and creativity that define how we approach hospitality and the craft of cocktails at our bars, every single day.

Cocktail education, technical training, and operational insight combine through lessons accessible for bartenders, enthusiasts, and hospitality professionals alike.

Our team (who you know and love!) has been hard at work for over a year developing a curriculum that we believe in, use, and want to share. Take classes from on spirits, get expert advice on technique from , taste through cocktails with . And this is just the start - more classes and courses will be coming soon.

Head to the link in our bio to sign up and get limited-time founding member pricing. This, as always, is for you - thank you for being a part of the journey.

Cheers!

05/09/2026

There’s a trick keeps coming back to: take two ingredients that speak the same language but in different accents, and put them in the same glass. In his Cherry Bomb Gimlet, that means maraschino liqueur and cherry brandy—one sweet and floral, the other dry and spirit-forward. They’re both cherry, but they’re not the same cherry. And that’s the point.⁠
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Gin provides a sturdy juniper frame, while a split of lime and grapefruit juice keeps things bright and tart. The result is a gin sour that drinks like a classic but tastes like something you haven’t had before.⁠
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Check out the full recipe over on Death & Co Market. Link in bio.

05/07/2026

School looks a little different these days.

Something new is coming from our team at Death & Co, and class will be in session soon! Stay tuned over on .app.

05/05/2026

Care for a Oaxaca Old Fashioned?⁠
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First created at our East Village bar in 2007 by Phil Ward, this mezcal-driven riff helped redefine what an Old Fashioned could be: bold, smoky, and unmistakably modern. What started as a new way to work with an unfamiliar spirit quickly became one of our most requested drinks, and a blueprint for countless variations to follow.⁠
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Get the full recipe on Death & Co Market. Link in bio.

05/03/2026

invents a new word. loves a flamed twist. doesn’t care what you call him. giggles. We’re all unsurprisingly last call people.

Let’s do a rapid fire with Death & Co national.

05/02/2026

How the night begins vs. how it ends. ⁠
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Thanks for capturing, and !

05/01/2026

To our Denver-based comrades in caffeine: DC/AM — our daytime coffee program at Death & Co Denver — is hiring full-time baristas!⁠
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More than a barista, but an extension of the bar. Crafting coffee, tea, and cocktails with equal care, moving seamlessly through the room, and meeting every guest with knowledge, warmth, and precision.⁠
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Sound like you? Apply now through our link in bio.

04/28/2026

Denver, you showed up in full bloom for our Sakura Bar pop-up.⁠
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A whole month of late nights, vinyl spinning, and a room that felt like spring unfolding in real time.⁠
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Special thanks to House of Suntory for bringing this experience to life with us and to everyone who made each sold out night one to remember.⁠
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Until next time.⁠
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📷:

04/26/2026

Death & Co D.C.’s Jesse Little built this week’s recipe around a simple idea: spring has a flavor, and it’s kiwi. Her Dancing Dragons is crushable, botanical, and exactly what the season calls for. ⁠
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Get the full recipe over on Death & Co Market. Link in bio.⁠
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*Note: To make kiwi syrup, combine 250 grams strained fresh kiwi juice, 250 grams superfine sugar, and 15 grams vodka in a blender and process until the sugar has dissolved. Refrigerate for up to 1 week.

04/24/2026

Friday night: Death & Co East Village has you covered.⁠
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(📸: )

Death & Co