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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
Adrienne Stillman, Dipsology