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Booker a Dax is like a mad scientists lab… just with more booze. On today’s episode of The Speakeasy, hang out with Damon Boelte as he chats with bartender at Booker a Dax, Tristan Willey. Hear how he got into this scientific style of bartending and why the tools used at Booker a Dax are not at all for show. Hot drinks, savory cocktails and crazy infusions are all part of the formula at Booker a Dax – and if you weren’t 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 a Dax. This program was sponsored by S. Wallace Edwards a Sons. Music provided courtesy of Knifeshow. “The ideas of tools we use [at Booker a Dax] are basic – though the equipment is complicated can cause advanced issues. The way we view it as as simple as can be – we’re not pulling anything that’s exotic or foreign – it’s just a cleaner way to get to an end result.” [05:00] “I would never make a daiquiri with clarified lime juice. There’s a time and place for clarifications.” [13:00] –Tristan Willey of Booker a Dax on The Speakeasy