Published on July 20th, 2012 | by Dipsology


Booker and Dax

Booker and Dax is bringing cocktails into the 21st Century, complete with liquid nitrogen to cool the glasses, red hot pokers to heat drinks in winter and centrifuges to clarify juices, among other things.  Bar director Dave Arnold, assisted by manager Tristan Willey, is always experimenting with new ways to reinvent basics – like their “Gin and Juice”, made with gin and clarified grapefruit juice, that is then carbonated, and served in a champagne flute.  The space features a bar along the back wall where a lucky few get to watch the inner workings of what goes on behind the scenes, and high communal tables take up the rest of the room, with the entire space holding 20-30 people.

Who: A fun date or small group of friends

What: BDX Marg – basically a high class frozen margarita with mezcal and chartreuse, made with a schmancy Japanese ice machine (imported courtesy of Dax, bar manager Dave Arnold’s seven year old son, in his suitcase)

When: It’s pretty packed even on off nights, but we like to stop by for a nightcap after dinner at Momofuku Noodle or Ssäm Bar (which is located right next door)

Good for: Casual drinks – Low key date – Experimental drinks

Reservations: Not accepted
Max Group Size: N/A, but 6 is about the max you’d want to show up with
Food: Bar Snacks   |   Wine: Yes  |   Beer: Yes



207 2nd Avenue
entrance on 13th St
East Village 




Sunday – Thursday
Friday – Saturday
til 3


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