SOFIE BAUMANN

“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 ”

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