WEIRD SCIENCE MEETS COCKTAILS I’m always looking to see what other bars are doing. I stubbled upon this amazing concept of marrying science and cocktails together into one grand harmonious experience. Cocktail glasses chilled with liquid nitrogen, tomato juice clarified and transformed from a cloudy to clear liquid with a centrifugal, and rotary evaporators used to distill the essential oils of horseradish. A rod with a built in 1500 Degree heater is poked into your cocktail to caramelize the sugar creating a better more flavorful cocktail. The weird science is led by mad scientist Dave Arnold, French Culinary Institute’s director of culinary technology. Be sure to stop by for a visit at Booker and Dax at Momofuku Ssam and experience the madness yourself. BOOKER AND DAX New York Post: “They Have Great Chemistry” New York Timeout: “The Feed First Look: Booker and Dax”

WEIRD SCIENCE MEETS COCKTAILS

I’m always looking to see what other bars are doing. I stubbled upon this amazing concept of marrying science and cocktails together into one grand harmonious experience. Cocktail glasses chilled with liquid nitrogen, tomato juice clarified and transformed from a cloudy to clear liquid with a centrifugal, and rotary evaporators used to distill the essential oils of horseradish. A rod with a built in 1500 Degree heater is poked into your cocktail to caramelize the sugar creating a better more flavorful cocktail. The weird science is led by mad scientist Dave Arnold, French Culinary Institute’s director of culinary technology. Be sure to stop by for a visit at Booker and Dax at Momofuku Ssam and experience the madness yourself.

BOOKER AND DAX

New York Post: “They Have Great Chemistry”

New York Timeout: “The Feed First Look: Booker and Dax”

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