Liquid Intelligence: The Art and Science of the Perfect Cocktail by David Arnold
Years of rigorous experimentation and study―ruined attempts and inspired solutions―have yielded the recipes and techniques found in these pages. How ice forms and how to make crystal-clear cubes in your 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
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.
Hardcover; 416. 450 color photographs