Booker And Dax Features Liquid Nitrogen Libations Behind Momofuku Ssäm
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[tw-divider]The Scoop[/tw-divider]
- One of the many uber-successful concepts in the Momofuku empire, Booker and Dax (adjacent to Momofuku Ssäm), is whipping up edgy cocktails with liquid nitrogen — When David Chang and mad food scientist David Arnold team up, you can expect a menu that’s anything but ordinary
- Offering a limited number of table and bar reservations each night, Booker and Dax uses molecular techniques, like a rotary evaporator, to infuse flavor into the drinks while master mixologists chill your Manhattan days in advance so there’s no need for ice
- Arnold’s carefully curated cocktail menu is separated into six categories: bubbles, stirred, shaken, on the rocks, trilogy, and shaved ice. Treat yourself to the Banana Justino (rum and bananas), the Sure Bet (Banks rum, lavender, creme de mure, toasted almond orgeat, lemon, and egg white), or the Bdx Marg (shaved ice with mezcal, yellow chartreuse, cointreau, and lime)
[tw-divider]Insider Tip[/tw-divider]
You can’t step foot in a David Chang establishment and not order his highly sought-after pork belly steamed buns (shiitake buns for vegetarians). Order a few Asian-influenced snacks before hitting Arnold’s strong $14 cocktail lineup; don’t come to Booker and Dax looking to stand and mingle, you’ll have to fully commit to a table
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