Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold

  • Butter syrup

    Butter syrup (page 54)

    from Liquid Intelligence: The Art and Science of the Perfect Cocktail Liquid Intelligence by Dave Arnold

    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: allspice berries; butter; Ticaloid 210S; sugar
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Notes about this book

  • FoodSleuth on February 26, 2015

    from Goodreads: 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.

Notes about Recipes in this book

  • Shakerato with milk

    • adam9151 on September 29, 2023

      Used Cold Bre Concentrate instead of the espresso.

    • adam9151 on September 29, 2023

      A bit too sweet as written. Tried with 2oz cold brew instead of 1.5 and was better but next time try 2.5oz

    • adam9151 on September 29, 2023

      Tried served in a collins glass over ice and in a coupe. Foam got a bit stuck on ice in collins but still think collins worked better. Just use a bit less ice (3-4 cubes in the collins)

    • adam9151 on September 29, 2023

      Also Try grating chocolate over drink in coupe

    • adam9151 on September 29, 2023

      Best to double recipe. Makes very little as written

  • Corpse reviver #2

  • Whiskey sour

    • pinchvsdash on August 07, 2025

      The ratios are slightly different to the usual whiskey sour recipe you might be used to, and all the better for it. It's a great version of one of the most classic cocktails.

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  • ISBN 10 0393245853
  • ISBN 13 9780393245851
  • Published Nov 10 2014
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint W. W. Norton & Company

Publishers Text

Dave Arnold's philosophy is simple: if you think like a scientist, you can make better drinks. Liquid Intelligence takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration and acidity in search of new ways to enhance classic cocktails, from bubble formation to the ideal sugar compound for a daiquiri. With innovative techniques - clarifying cloudy liquids using gelatins, chilling drinks with liquid nitrogen - and practical tips for making infused liquors and homemade bitters, Liquid Intelligence is for anyone eager to learn the hows and whys of a beautifully made drink.

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