Wednesdays at 3:00PM EST
The theme song for The Speakeasy is "Whiskey and Loose Women" by Brothers
Tune in to The Speakeasy, every Wednesday at 4PM, where host Damon Boelte will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, with guests ranging from bartenders and brewers, alchemists and ambassadors, roasters and regulars, and every expert and enthusiast in between. Learn from some of the world's leading experts in mixology, bar history, distillation and brewing about how we enjoy imbibing today.
Damon Boelte has consulted for many bars and restaurants in New York City and beyond, and is currently is the bar director for critically heralded Prime Meats restaurant in Carroll Gardens, Brooklyn. He has worked with many spirits and beverage companies such as Maker's Mark, Plymouth Gin, Tito's Vodka, Corzo Tequila, the American Gin Company, Highland Park and Stumptown Coffee. You can read about his cocktails and techniques in New York Magazine, The New York TImes, Time Out, Imbibe Magazine, GQ, Edible Brooklyn & Manhattan, Saveur, Bon Apetit, La Cucina Italiana, Food & Wine, Travel & Leisure, Eater.com, Tastingtable.com & seriouseats.com.
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The Speakeasy - Episode 88 - Tristan Willey of Booker & Dax
Booker & 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 & Dax, Tristan Willey. Hear how he got into this scientific style of bartending and why the tools used at Booker & Dax are not at all for show. Hot drinks, savory cocktails and crazy infusions are all part of the formula at Booker & 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 & Dax. This program was sponsored by S. Wallace Edwards & Sons. Music provided courtesy of Knifeshow.
"The ideas of tools we use [at Booker & 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 & Dax on The Speakeasy…read more