This is Dave Arnold of NYC’s Booker and Dax, a Momofuku creation on 2nd Ave. I interviewed Dave for my We Chat With… column on Serious Eats, NY. As he whipped this baby up – perfectly chilled and bright with Thai basil – he told me how we could recreate it quite similarly at home. Within a week, my photographer Brent was slugging them down and I was still thirsty for another one. A week later at the mess of the Great Googa Mooga festival, Booker and Dax mixologist Tristan Willey pour liquid nitrogen on the ground and passed a plastic container with the bright green concoction the small crowd in their VIP tent; after fighting for food and finagling profile and plate shots out of busy chefs, it was liquid perfection.

Head to Serious Drinks for Dave and Tristan’s recipe.

And if you’re in NYC, I’ll most likely be stopping in at Booker and Dax tomorrow night.

Slainte.

Related articles

• Make This Now: Dave Arnold’s Thai Basil Daiquiri (drinks.seriouseats.com)
• I Chat With: Dave Arnold of Booker and Dax (thedustybaker.com)
• We Chat With: Dave Arnold of Booker and Dax (newyork.seriouseats.com)