Liquid Intelligence: The Art and Science of the Perfect Cocktail
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.
A revolutionary approach to making better-looking, better-tasting drinks.
In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.
Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
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Dave Arnold. (2014). Liquid Intelligence: The Art and Science of the Perfect Cocktail. W. W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)Dave Arnold. 2014. Liquid Intelligence: The Art and Science of the Perfect Cocktail. W. W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)Dave Arnold, Liquid Intelligence: The Art and Science of the Perfect Cocktail. W. W. Norton & Company, 2014.
MLA Citation (style guide)Dave Arnold. Liquid Intelligence: The Art and Science of the Perfect Cocktail. W. W. Norton & Company, 2014.
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- bioText: Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York's East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons.
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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.
A revolutionary approach to making better-looking, better-tasting drinks.In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.
Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
- reviews
- premium: False
- source: Publishers Weekly
- content: A manual to the most deliciously potent science kit ever.
- premium: False
- source: Rosie Schaap;New York Times Magazine
- content: If you want to know exactly how much ethanol is in your vermouth, how to work with liquid nitrogen and why a red-hot poker is useful behind a bar (it's got nothing to do with unruly patrons), [Dave] Arnold is your best guide. Serious, sure. But there's also a great spirit of play and experimentation here.
- premium: False
- source: Wayne Curtis;Wall Street Journal
- content: Examines cocktails on the nanoscale... extremely fascinating.
- premium: False
- source: Rachel Wharton;Wall Street Journal
- content: His observations offer insight to anyone with a cocktail shaker and a few basic ingredients... for amateurs looking to get creative with boutique spirits, Mr. Arnold's data is a blessing.
- premium: False
- source: Harold McGee, author of On Food and Cooking
- content: Dave Arnold is the smartest person I know in the world of food and drink. He's relentless in his pursuit of understanding, of improved and new techniques, and above all, of deliciousness. Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence.
- premium: False
- source: Jim Meehan, author of The PDT Cocktail Book
- content: Like modern cocktails, most books about them are rejiggered rifts on the classics that came before. And then there's Dave Arnold's book: an entertaining treatise of more than ten years' worth of pioneering research he's used to create the game-changing cocktails at his bar, Booker and Dax. Required reading for all of us from now on.
- premium: False
- source: Wylie Dufresne, chef/owner of wd~50
- content: Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed.
- premium: True
- source:
- content:
August 11, 2014
Arnold, the chief of New York City's bar/laboratory Booker & Dax, is apparently not kidding when he confesses, "I am okay with spending a week preparing a drink that's only marginally better than the one that took me five minutes." Through a combination of giddy writing, precise measuring, and creative behavior bordering on obsession, he presents a strong case for adding a centrifuge to the home wet bar, molding large ice blocks in the freezer and investing in some liquid nitrogen, all in the name of cocktail bliss. At times, this work reads like a manual to the most deliciously potent science kit ever. For example, the lemon pepper fizz is a mix of lemongrass-infused vodka, clarified lemon juice, black pepper tincture and filtered water. There are also instructions for making peanut-butter-and-jelly vodka (employing coffee filters if that centrifuge is not available). Many of the recipes are presented as experiments, asking the reader, for instance, to study the relation between temperature and dilution by concocting two Manhattans, using two different sizes of ice cubes, with digital thermometers as stir sticks. Arnold also has an appreciation for randomness, no more so than in the final chapter which explores the varieties of apple juice, alcoholic coffee drinks (including one called a boozy shakerato), and the unreachable goal of creating the perfect gin and tonic.
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August 1, 2014
Arnold, the man behind the innovative New York City cocktail bar Booker & Dax, is no mere mixology enthusiast--he's a scientist, and his approach to making drinks hovers somewhere between obsessive, and, by his own admission, "preposterous." His book is more than a simple compilation of recipes (although there are plenty here, from classic Manhattans to something called a "Boozy Shakerato"); instead, it's a journey to the furthest frontiers of liquid science. Readers who harbor ambitions to open their own cutting-edge speakeasy will learn how to deploy centrifuges, dry ice, vacuum machines, top-of-the-line blenders, and red-hot pokers to create distinct flavors and presentations without (fingers crossed) killing their patrons. For home drinkers there are useful lessons, too, assuming that time and dedication are no object. Arnold, who is also the founder of a planned Museum of Food and Drink, writes as he mixes: with an attention to detail that is impressive but can be exhausting. VERDICT The book and the drinks are worth the effort for readers who are just as much at home in a lab as a cocktail lounge, but the less technically minded will find Arnold's equations, charts, and relentless experimentation harder to enjoy.--Joanna Scutts, Astoria, NY
Copyright 2014 Library Journal, LLC Used with permission.
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Starred review from November 1, 2014
The cocktail has roared back to life, but it's not your dad's manhattan. Perhaps it was television's Mad Men that lured a new generation back to the romance of the dry martini, but the contemporary cocktail's renaissance really owes its birth to the emergence of molecular gastronomy. With notable visual and literary acumen, Arnold explains how he has reinvented classic cocktails more intriguing than inebriating. He relies on high-quality liquors, rare bitters, herbs and spices, and, above all, science. Centrifuges extract and purify flavors. Liquid nitrogen works the magic of cryogenics. Other machines produce fizz where bubbles never before existed. Even the physics of making clear ice turns out to be critically important. Arnold guides readers thoughtfully through complex processes, and he encourages creativity while explicitly cautioning his students about some potentially hazardous techniques. Professional bartenders will drink up this remarkable manual, and amateurs will find Arnold's step-by-step guide to gathering requisite hardware both achievable and fun.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)
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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.
A revolutionary approach to making better-looking, better-tasting drinks.In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than...
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