{"id":12044,"date":"2012-01-20T17:01:33","date_gmt":"2012-01-20T17:01:33","guid":{"rendered":""},"modified":"2012-01-20T17:01:56","modified_gmt":"2012-01-20T17:01:56","slug":"Momofuku-Collaborates-with-the-French-for-New-Cocktails-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=12044","title":{"rendered":"Momofuku Collaborates with the French for New Cocktails"},"content":{"rendered":"

Korean American chef and entrepreneur, David Chang<\/strong>, has flames coming from his trendy East Village haunt, Ssam Bar<\/strong>. He has paired up with French Culinary Art’s<\/strong> director of of culinary technology, Dave Arnold,<\/strong> to create unique cocktails that uses a device that heats up to 1,500 degrees. <\/p>\n

Combining Chang’s unique vision of giving home-style dishes with a modern twist, with Arnold’s flare for combining science, technology and alcohol together, the Ssam Bar is setting the bar high for creative mixology. <\/p>\n

When the Red Hot Poker, a device that is heated up to 1,500 degrees, gets thrown into a mixing glass of Pernod, lime juice, sugar and water, the result is a concoction called the French Colombian. \u201cThe burning takes the ingredients to a new place,\u201d Mr. Arnold said in a recent interview with the New York Times<\/a>. The poker, which he custom-made, is modeled after the hot irons early American innkeepers would stick into customers\u2019 cups to heat up their drinks.<\/p>\n

If Chang’s past ventures are anything to go by, start queuing.
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Korean American chef and entrepreneur, David Chang, has flames coming from his trendy East Village haunt, Ssam Bar. He has<\/p>\n","protected":false},"author":914,"featured_media":72448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1],"tags":[],"class_list":["post-12044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","medium_large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","1536x1536":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","2048x2048":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-highlighted-post":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-small":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x90.jpg","colormag-featured-image":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-default-news":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","colormag-featured-image-large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-block-extra-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-small-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-medium-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg"},"magazineBlocksPostAuthor":{"name":"Gerry","avatar":"https:\/\/secure.gravatar.com\/avatar\/dced5247c785a35531cefaa537a22267219a283257394cd62377f4e1af43b4dc?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Korean American chef and entrepreneur, David Chang, has flames coming from his trendy East Village haunt, Ssam Bar. He has","magazineBlocksPostCategories":["News"],"magazineBlocksPostViewCount":131,"magazineBlocksPostReadTime":1,"magazine_blocks_featured_image_url":{"full":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"medium":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"thumbnail":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg",113,150,true]},"magazine_blocks_author":{"display_name":"Gerry","author_link":"https:\/\/asiancemagazine.com\/?author=914"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/dced5247c785a35531cefaa537a22267219a283257394cd62377f4e1af43b4dc?s=96&d=mm&r=g","magazine_blocks_category":"News<\/a>","_links":{"self":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/12044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/users\/914"}],"replies":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12044"}],"version-history":[{"count":0,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/12044\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/media\/72448"}],"wp:attachment":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}