Booker and Dax is like a mad scientists lab... just with more booze. On todays episode of The Speakeasy, hang out with Damon Boelte as he chats with bartender at Booker and Dax, Tristan Willey. Hear how he got into this scientific style of bartending and why the tools used at Booker and Dax are not at all for show. Hot drinks, savory cocktails and crazy infusions are all part of the formula at Booker and Dax - and if you werent craving a cocktail before this show, you will be by the end of it. Tune in and get the low down on the trendsetting and high quality ways of Booker and Dax. This program was sponsored by S. Wallace Edwards and Sons. Music provided courtesy of Knifeshow. The ideas of tools we use [at Booker and Dax] are basic - though the equipment is complicated can cause advanced issues. The way we view it as as simple as can be - were not pulling anything thats exotic or foreign - its just a cleaner way to get to an end result. [05:00] I would never make a daiquiri with clarified lime juice. Theres a time and place for clarifications. [13:00] --Tristan Willey of Booker and Dax on The Speakeasy