This is the fourth post in the New York Thanksgiving series. Other posts in this series include Momofuku Ssam Bar, Momofuku Ma Peche, and Gramercy Tavern.
Booked and Dax is not your typical bar.
There’s a lot of liquid nitrogen and dry ice around, which are used in everything from condensing vapors in the rotary evaporator to cooling down your glass before a cocktail is poured into it.
We stopped by here after our early dinner at Momofuku Ssam Bar (a 5PM dinner was the only way we were able to avoid waiting in line!). After I told the bartender my preferences (I don’t like cocktails that are too sweet; I like spicy; and I enjoy citrus), he suggested their version of the classic cocktail, the Holland Razor Blade.
We also tried the Corn Star, which consisted of corn, rye, lemon juice, and black pepper tincture.
This drink was surprisingly clear yet definitely had a strong essence of corn. I wondered whether there was clarified corn used in the cocktail.
This final hot drink is served in a simple coffee cup.
We stayed for about an hour, sampling 3-4 drinks and spending quite a bit of time just watching the bartender perform his “magic.” The place wasn’t too crowded at first. When we went after our early 5PM dinner, we had no trouble getting the coveted seats facing the bartender. The bar did fill up fast, and within 30-40 minutes, it was packed.
All in all, Booker and Dax is definitely a fun place to visit. David Arnold most certainly puts a lot of thought into his cocktails, and they are excellent. The nerdy science focus makes it all the better and more fun.
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