By Dave Arnold
Winner of the 2015 James Beard Award for top Beverage ebook and the 2015 IACP Jane Grigson Award.
A innovative method of making better-looking, better-tasting drinks.
In Dave Arnold’s global, the form of an ice dice, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all parts to be measured, established, and tweaked.
With Liquid Intelligence, the inventive strength at paintings in Booker & Dax, long island City’s high-tech bar, brings readers at the back of the counter and into the lab. There, Arnold and his collaborators examine temperature, carbonation, sugar focus, and acidity looking for how you can improve vintage cocktails and invent new ones that revolutionize your expectancies approximately what a drink can glance and style like.
Years of rigorous experimentation and study―botched makes an attempt and encouraged solutions―have yielded the recipes and strategies present in those pages. that includes greater than a hundred and twenty recipes and approximately 450 colour photos, Liquid Intelligence starts with the simple―how ice types and the way to make crystal-clear cubes on your personal freezer―and then progresses into complex options like clarifying cloudy lime juice with enzymes, nitro-muddling clean basil to avoid browning, and infusing vodka with espresso, orange, or peppercorns.
Practical tips for getting ready beverages by way of the pitcher, making home made sodas, and construction a really expert bar on your own residence are precisely what drink fanatics want to know. For devotees looking the innovative, chapters on liquid nitrogen, chitosan/gellan washing, and the purposes of a centrifuge extend the limits of conventional cocktail craft.
Arnold’s booklet is the start of a brand new approach to making beverages, a problem-solving process grounded in attentive remark and artistic thoughts. Readers will extract the candy style of peppers with no the spice, why bottling definite beverages previously beats shaking them on the bar, and why quinine powder and succinic acid bring about the suitable gin and tonic.
Liquid Intelligence is set pleasurable your interest and refining your procedure, from red-hot pokers to the beauty of an old style. even if you’re looking for brilliant beverages or a unique trip into the subsequent iteration of cocktail making, Liquid Intelligence is the last word standard―one that no bartender or drink fanatic can be without.
450 colour images
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Additional resources for Liquid Intelligence: The Art and Science of the Perfect Cocktail
Three% ALCOHOL by way of quantity, three. five G/100 ML SUGAR, zero. 33% ACID. entire quantity AND ALCOHOL by way of quantity differ WITH POKING TIME. elements 1 ounce (30 ml) Cognac three oz. (90 ml) malty yet no longer hoppy abbey ale (I like Ommegang Abbey Ale for this recipe) 1∕4 ounce (7. five ml) easy syrup 1∕4 ounce (7. five ml) freshly strained lemon juice three dashes quick Orange Bitters (here) or advertisement orange bitters 2 drops saline resolution or a pinch of salt 1 orange twist technique combine every thing however the orange peel and poke. Serve in a teacup and exhibit the orange peel excessive. PAN kind MAKES ONE 43∕5-OUNCE (138-ML) DRINK AT 15. three% ALCOHOL by way of quantity, SUGAR INCALCULABLE, zero. 33% ACID. accomplished quantity AND ALCOHOL by way of quantity range WITH BURN TIME. components 21∕2 teaspoons (12 g) granulated sugar 1 ounce (30 ml) Cognac three dashes quick Orange Bitters (here) or advertisement orange bitters three oz. (90 ml) abbey ale 1∕4 ounce (7. five ml) freshly strained lemon juice 2 drops saline resolution or a pinch of salt 1 orange twist process First upload the sugar to a sauté pan. warmth over a excessive flame till the sugar starts to caramelize. you're looking for a selected coloration of darkish brown—dark yet now not but burned. instantly upload the Cognac and permit it flame by way of tipping the pan towards the hearth, or via igniting it with a long-handled butane lighter while you are heating electrically. be cautious! huge flames will erupt. let the Cognac to burn for a number of seconds and upload the bitters whereas the pan remains to be flaming. Then upload the ale and allow the combination extinguish. eventually, upload the lemon juice and saline or salt and take away the pan from the warmth. Stir with a spoon to dissolve the caramel (don’t get burned by way of the steam). Serve in a teacup and convey the orange peel excessive. Red-Hot Cider one other old-style cocktail, this time with cider. POKER variety MAKES ONE 43∕5-OUNCE (138-ML) DRINK AT 15. three ALCOHOL via quantity, 6. five G/100 ML SUGAR, zero. 31% ACID. comprehensive quantity AND ALCOHOL via quantity fluctuate WITH POKING TIME. parts 1 ounce (30 ml) apple brandy (50% alcohol through quantity. i take advantage of Laird’s Bottled in Bond) three oz (90 ml) demanding apple cider (use respectable stuff; I frequently use a Norman-style cider) 1∕2 ounce (15 ml) easy syrup 1∕4 ounce (7. five ml) freshly strained lemon juice 2 dashes fast Orange Bitters (here) or advertisement orange bitters 2 drops saline answer or a pinch of salt 1 cinnamon stick method combine the liquid elements and poke with the cinnamon stick within the poking glass. Serve in a teacup with the cinnamon stick. PAN type MAKES ONE 43∕5-OUNCE (138-ML) DRINK AT 15. three ALCOHOL by way of quantity, SUGAR INCALCULABLE, zero. 31% ACID. comprehensive quantity AND ALCOHOL by way of quantity fluctuate WITH BURN TIME. constituents three teaspoons (12. five grams) granulated sugar 1 ounce (30 ml) apple brandy (50% alcohol via quantity) 1 cinnamon stick 2 dashes quick Orange Bitters (here) or advertisement orange bitters three oz. (90 ml) demanding apple cider 1∕4 ounce (7. five ml) freshly strained lemon juice 2 drops saline resolution or a pinch of salt 1 orange peel method placed the sugar in a sauté pan over excessive warmth.