Dave Arnold, mixologist and co-owner of Booker & Dax, is all about technique and technology without losing the taste of classic cocktails. Arnold has been the Director of Culinary Technology at the French Culinary Institute in New York since 2005 and featured on CNN, Late Night with Jimmy Fallon, written up in the New York Times, Popular Science, and Food & Wine. Just through David Chang's Momofuku SSÄM restaurant or its 13th street side entrance, Booker & Dax provides cocktail drinkers a very different experience than any other dimly lit, East Village bar. A bunch of us stopped by one evening when it wasn't crowded and had the opportunity to experience several different drinks, but it was their take on the Bloody Mary that was the winner. The Lady of the Night combines sriracha and Worcestershire sauces clarified in a centrifuge, lime, tomato juice, salt water, and tequila. The mixture is shaken and poured out into a glass cooled with liquid nitrogen. At minus 196 degrees Celsius, the nitrogen chills the glass to perfection. The bartenders use an array of machines to refine ingredients, so don't be surprised if one plunges a 1,500 degree, red hot poker into a glass of cognac or rye. It has been called a "tech-bar," but Arnold is quick to set the record straight: Booker & Dax is about concocting delicious drinks for easy-going drinkers.