Liquid Intelligence: The Art and Science of the Perfect


    Liquid Intelligence: The Art and Science of the Perfect infusing vodka with coffee, orange, or peppercornsPractical 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 craftArnold 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 tonicLiquid 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."/>
  • Hardcover
  • 416 pages
  • Liquid Intelligence: The Art and Science of the Perfect Cocktail
  • Dave Arnold
  • 12 July 2017
  • 0393089037

10 thoughts on “Liquid Intelligence: The Art and Science of the Perfect Cocktail

  1. Erica Erica says:

    If I were a grad school science professor, I would use this as a textbook.Then I d get fired because this book would probably have nothing to do with my class and, also, we d all be drunk all the time But still This book is full of alcohol and science so why shouldn t it be the best science textbook EVER Who is this Dave Arnold guy I want him to be my best friend and I want him to come give demonstrations at my house so we can all ooooh and aaaaah and then drink.He s a funny dude and he s all If I were a grad school science professor, I would use this as a textbook.Then I d get fired because this book would probably have nothing to do with my class and, also, we d all be drunk all the time But still This book is full of alcohol and science so why shouldn t it be the best science textbook EVER Who is this Dave Arnold guy I want him to be my best friend and I want him to come give demonstrations at my house so we can all ooooh and aaaaah and then drink.He s a funny dude and he s all, Look SCIENCE It makes for amazing adult beverages I will never make any of the things in this book because I mof a LOOK SCIENCE It s maaaagic kind of person in that I think science is amazing and I don t understand it at all, nevermind actually performing it I mean, except for the science that we all get naturally, like gravity I can do gravity I can t do the experiments recipes in this book However, I sure can admire them because wow Also, it tells how to make clear ice in your own damn freezer, so take that, hipsters who are all, I only use CLEAR ICE in my ridiculously overpriced clear iced drinks Now we can all have clear ice, you bearded freaks.Pro tip from this book dry shaking egg whites won t create a seal on the shaker so there s going to be snot until you re good at dry shaking egg whites in the shaker.Some drinks that you can try at home if you have the ingredients and the PhD in chemistry, physics, and engineering Scotch and Coconut Thai Basil Daiquiri Cucumber Martini Peanut Butter and Jelly With a Baseball Bat I told you he was funnyor evil, cuz now we ll all be chanting that all day This guy s a jerk Apple juice as in juice from an apple


  2. Jason Boes Jason Boes says:

    I hate this book because it made me 99% sure I m going to end up spending a bunch of money on alcohol and cocktail supplies.


  3. H James H James says:

    Mr Arnold s years of research, experimentation, and careful data gathering is unparalleled, and the findings he presents here are both convincing and useful Unfortunately, the book itself is a rat s nest of conflicting typefaces, type sizes, colors, headers, subheaders, recipes, quasi recipes, and sidebars It s rather appalling that publisher W.W Norton would take such a wealth of knowledge and package it so inexpertly, and I dearly wish that Mr Arnold could have found acompetent partne Mr Arnold s years of research, experimentation, and careful data gathering is unparalleled, and the findings he presents here are both convincing and useful Unfortunately, the book itself is a rat s nest of conflicting typefaces, type sizes, colors, headers, subheaders, recipes, quasi recipes, and sidebars It s rather appalling that publisher W.W Norton would take such a wealth of knowledge and package it so inexpertly, and I dearly wish that Mr Arnold could have found acompetent partner in this venture


  4. Aaron Goldfarb Aaron Goldfarb says:

    One of the most important cocktail books ever written There s some high level shit in here that you ll never be able to do at homebut it s good to know and will help your thinking.


  5. Rase McCray Rase McCray says:

    I have a number of cocktail recipe books that tell you, say, how much vermouth time put in a martini This isn t that kind of book because it s so much .It s partly so muchbecause the author founded one of the most cutting edge bars in Manhattan, and ultimately invented new cocktail techniques that aremad scientist than friendly neighborhood bartender You ll learn in this book, for example, how to get perfect muddling technique using liquid nitrogen and a number of the drinks I have a number of cocktail recipe books that tell you, say, how much vermouth time put in a martini This isn t that kind of book because it s so much .It s partly so muchbecause the author founded one of the most cutting edge bars in Manhattan, and ultimately invented new cocktail techniques that aremad scientist than friendly neighborhood bartender You ll learn in this book, for example, how to get perfect muddling technique using liquid nitrogen and a number of the drinks require a centrifuge to make properly.But the innovative techniques are not the reason to buy this book While extremely fun to read about and possibly pursue if you have money for the equipment and enjoy a challenge , the real brilliance of this book is to learn the actual chemistry of cocktails For example, the author goes into painstaking detail about how a drink s flavor profile relates to the alcohol by volume, sugar content, acidity, carbonation, and most of all, temperature In fact, the first 30 or so pages are about ice how to make clear ice, effects of ice cube size, science of freezing and melting, shaking vs stirring, temperature consistency, etc That kind of information isn t absolutely necessary if you just like to have a drink on a Wednesday night, but it is both crucial and fascinating if you ve ever wondered why your favorite drink tastes so much better in one bar than in the bar two doors down.Nearly half the book is devoted to this kind of info as it relates to classic cocktails The other half focuses onnontraditional techniques, some of which require fancy equipment or chemicals and some of which are unexpectedly accessible The last chapter then builds on those techniques to trace the author s history of developing three drinks, showinggenerally how his approach results in innovation It s a fitting, philosophical close to the technical wizardry that led us there.In sum, everyone who is serious about their cocktails should own this book and read through it a few times Your cocktails will turn out consistently better, and you ll actually know why you re doing what you re doing


  6. Jordan Jordan says:

    The Food Lab but for cocktails After visiting his bar Existing Conditions in NYC recently I had to pick up his book to learn his secrets.


  7. Robert Blaszak Robert Blaszak says:

    Abbie really doesn t care when I start a sentence oh my gosh, did you know this about ice But it s fascinating Not a ton of recipes but there are millions of those out there There s a dozen little tidbits and tricks that you will just pick up and help even a lowly at home bartender can improve their drinks.But you guys, ice is fascinating.


  8. Christine D Christine D says:

    I picked up this book on an impulse at the library I think it s great for mixology people and bartenders but let s face it, I don t want to analyze my drink, I want to drink it


  9. Logan Schofield Logan Schofield says:

    In Dave Arnold s Liquid Intelligence The Art and Science of the Perfect Cocktail years of precision research and experimentation combined with comprehensive explanation of basic chemistry and material science topics come together in a book that takes the reader into the complex world of mixology, as well as the search for the perfect mixed drink The importance of precision and the emphasis on technique described in this book finds its roots in the world of food science focusing on the three In Dave Arnold s Liquid Intelligence The Art and Science of the Perfect Cocktail years of precision research and experimentation combined with comprehensive explanation of basic chemistry and material science topics come together in a book that takes the reader into the complex world of mixology, as well as the search for the perfect mixed drink The importance of precision and the emphasis on technique described in this book finds its roots in the world of food science focusing on the three main metrics for the quality of a mixed drink taste, texture, and appearance Details of a mixed drink that the casual or at home bartender might take for granted are explored to the fullest extend using painstaking detail and precision The idea that a mixed drink can be completely and utterly ruined at every step of the processes is drilled into the readers head constantly The quality of scientific approach that Arnold uses to create his drinks is fascinating for the casual reader or chemistry scholar alike looking into topics such as how the molar ratio of acids in a drink contributes to the taste and how the tongue distinguishes different types of acids like an analytical titration experiment Who would have thought that the science behind making the perfect ice cube would be so well thought out The differences between starting with warm or cold water, the direction of the cooling applied to said water, and the amount of dissolved gases and impurities are all factors explored in the search for the perfect crystallin structure The experimentation with different macronutrient material properties as well is a very well done and well thought out portion of the read It had never occurred to me that the appearance of the drink is a direct correlation of the types and concentrations of things such as fats, proteins, and carbohydrates could change the texture of a drink so drastically An example being that of proteins in a drink that includes eggs and the how the nature of the proteins gives the drink a foamy look and aviscus texture Overall the methods and equipment Arnold uses to run his experimentation is not far off what would be found in an organic chemistry lab He encourages the use of simple scientific tools such as a micropipette or a graduated cylinder all the way up to higher level analytical tools such as a rotovap and pH meters Overall the book is a great read for anyone who has a passion for mixology, or simply food science In general as the book is informative and eye opening as well as entertaining and held my attention from cover to cover Not to mention that fact that it is filled with great recipes to try out on your own each paired with an experiment you could do to experience the effects precision and attention to detail have on a quality mixed drink


  10. Zane Riley Zane Riley says:

    I haven t been logging books for a year, so here it goes When I read this last July It was right after reading Death and Co I thought book was just okay It wasn t very useful to me when I began Since that July, I have spent a year making cocktails, thrown a couple pop ups, and made pilgrimages to Death and Co, Existing Conditions, Smugglers Cove, PDT, etc So, here are some reflections a year out reading this book I didn t appreciate the beauty of rapid infusions until really spen I haven t been logging books for a year, so here it goes When I read this last July It was right after reading Death and Co I thought book was just okay It wasn t very useful to me when I began Since that July, I have spent a year making cocktails, thrown a couple pop ups, and made pilgrimages to Death and Co, Existing Conditions, Smugglers Cove, PDT, etc So, here are some reflections a year out reading this book I didn t appreciate the beauty of rapid infusions until really spending time doing my own infusions and either a having to spend tons of time in spreadsheets, planning logistics or b not getting flavors from certain infusions e.g. tumeric I wasn t sure why I d want to clarify juices to be clear juicing ahead of the night is already my nightmare Then, a few months later, I had a concept using ginger syrup that required the drink to be clear that s when I knew Then on vacation, I had a bubble tea with carbonated melon soda I wanted to bring this into a cocktail, couldn t figure it out Dave had written all about carbonation, and I had actually read the answer a year ago So, if you re just getting into cocktails, you may or may not find the book practical But eventually you might ask, how exactly how does this work , and that s about the time someone will mention Liquid Intelligence


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Liquid Intelligence: The Art and Science of the Perfect Cocktail[Reading] ➿ Liquid Intelligence: The Art and Science of the Perfect Cocktail Author Dave Arnold – Thomashillier.co.uk A revolutionary approach to making better looking, better tasting drinksIn 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 A revolutionary approach to making The Art PDF/EPUB é better looking, better tasting drinksIn 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 tweakedWith Liquid Intelligence, the creative force at work in Booker Dax, New York City Liquid Intelligence: ePUB ½ 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 likeYears of rigorous experimentation and study botched attempts and Intelligence: The Art eBook ☆ inspired solutions have yielded the recipes and techniques found in these pages Featuring thanrecipes and nearlycolor 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 peppercornsPractical 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 craftArnold 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 tonicLiquid 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.


About the Author: Dave Arnold

Is a well known author, The Art PDF/EPUB é some of his books are a fascination for readers like in the Liquid Intelligence: The Art and Science of the Perfect Cocktail book, this is one of the most wanted Dave Arnold author readers around the world.