One of the more recent (and impactful) advances in our cocktail making—both in our bars and at home—has been the Freezer Bar, wherein we prepare and chill large batches of our favorite spirituous drinks ahead of time. What emerges from the icebox are not only on-demand cocktails, but drinks that are colder than what we achieve in a mixing glass, with a luscious texture that we love.
We love (and use) the Freezer Bar trick so much that we designed a bottle specifically for batching and freezing Old Fashioneds, Martinis, Manhattans, Negronis, and more. Our reusable Freezer Bar bottles hold 750ml of liquid (enough for 6 to 8 drinks) and are emblazoned with measurements, recipes, and dry erase-friendly box for labeling your creations.
Product Details:
- Dimensions: 11”H
- Volume: 750ml
- Material(s): Glass with phenolic screw cap
- Care instructions: Dishwasher safe
- Made in: USA
Our Promise to You
At our establishments, we’ll never make you finish (or pay for!) a drink that doesn’t meet your expectations. Likewise, we guarantee your satisfaction with our retail products. If you aren’t completely happy with one of our products, you may return it within 30 days of purchase for an exchange or complete refund.
DAILY DOSE OF DEATH & CO
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BARTENDER'S CHOICE
TYSON BUHLER
Behind many of your favorite Death & Co cocktail classics is D&C National Beverage Director, Tyson Buhler. Tyson started as a bartender at our East Village outpost and spent two years as Head Bartender before becoming Beverage Director, overseeing menu development and trainings at all of our properties. When he's not opening bars or working on new menus, Tyson enjoys biking and spending time with his wife, Shel, and their new puppy, Ferris.
TIFFANY NAHM
Tiffany Nahm has been with D&C East Village for nearly 4 years. She enjoys moving her body, eating good food, and creating comfortable, cozy environments with friends and family. For her Death & Co Market favorites, Tiffany selected three essentials for a relaxing weekend. Shop her picks by clicking learn more.
KEVIN NGUYEN
Kevin has been an integral member of the Gin & Luck team since 2016, first joining us at The Normandie Club and The Walker Inn organizing prep operations and eventually becoming a barback, then bartender. Kevin was part of the opening bartending staff at Death & Co Los Angeles in 2019, and we're incredibly lucky to have him as our new Head Bartender. You'll often find Kevin using umeshu in his cocktails, trying new restaurants on his days off, and avoiding both ketchup and yellow mustard at any cost.