The Art and Science of the Perfect Cocktail
Food and science writer Dave Arnold founded and is President of the Museum of Food and Drink, hosts the radio show Cooking Issues, and owns Booker and Dax, a food and drink lab that operates a New York City cocktail bar. Dave Arnold has a scientific mind and a fascination with booze and things made from booze. In Liquid Intelligence: The Art and Science of the Perfect Cocktail, Arnold gets nuclear on cocktail making. He walks the reader through the basics like what kind of equipment to get, how to measure, and how to stir. Then he jumps into ice in more detail than one could imagine and convinces you that the detail he shares is absolutely necessary. You follow Arnold through the making of traditional cocktails and you end knowing how and why to make them right. Part 3 of the book he takes the reader into new territory. His discussion of alternative chilling, nitrogen, red hot pokers and infusions is fascinating and here he provides a wealth of information that might also interest and educate home and professional brewers on new ways to develop flavors in his or her beers, meads and ciders. Likewise, his section of clarification - while more familiar turf to the brewer will have new insights. His chapter on washing - booze washing, milk washing, egg washing, chitosan/gellan washing, and fat washing breaks new ground and should trigger ideas on developing new flavors and also on food pairing. This is an incredible book that should fascinate a large audience including bartenders, home mixologists, brewers, cooks, and those who enjoy their products. Arnold writes well and entertains as well as informs. I highly recommend this book.