Booker & Dax

@Momofuku Booker and Dax is a bar where new techniques and technologies are used in the pursuit of making delicious drinks.

Adjacent to Momofuku Ssäm Bar is Booker and Dax, a bar from Momofuku chef David Chang and molecular mixologist Dave Arnold. The creative drinks highlight new techniques, such as using a centrifuge to clarify juices and make "milk-washed" spirits with improved texture. The cocktails are organized in several sections, including Stirred (Creature Preacher with green Chartreuse, clarified pineapple...

Quite possibly the "most experimental" watering hole in town, this East Village annex to Momofuku Ssäm Bar renders "high-quality cocktails" using "super-inventive molecular" techniques, from hot-poker mixology to glasses chilled with liquid nitrogen; "comfortable", communal quarters and pork buns from next door help justify the "pricey" tabs.

Fire good. Momofuku puts the chemistry to cocktailing. Precision buzzes result. For the flames, it's red-hot pokers raised to surface-of-the-sun temps, then jammed into booze. Hindenberg blends cognac, bitters, and Abbey Ale before going up in flames. Oh the humanity. Hand-carbonated and centrifuge-clarified options, don't miss the killer rum and banana. For bar snacks, look for ham,...

booker and dax is a bar.

at booker and dax, new techniques and technologies are used in the pursuit of making delicious drinks. the approach to rethinking cocktails is considered, deliberate, and precision-oriented. questions and curiosity are eagerly welcomed, but most of all booker and dax welcomes anyone looking for a good, strong drink.