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Liquid Intelligence: The Art and Science of the Perfect Cocktail
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 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.
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.
Liquid 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.
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 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.
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.
Liquid 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.
416 pages, Hardcover
First published November 10, 2014
511 people are currently reading
3221 people want to read
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Displaying 1 - 30 of 91 reviews
November 17, 2014
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'm more of 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 funny...or evil, cuz now we'll all be chanting that all day. This guy's a jerk!)
*Apple juice (as in juice from an apple)
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'm more of 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 funny...or evil, cuz now we'll all be chanting that all day. This guy's a jerk!)
*Apple juice (as in juice from an apple)
June 27, 2018
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.
November 11, 2017
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 a more competent partner in this venture.
December 1, 2024
I have a number of “cocktail recipe” books that tell you, say, how much vermouth to put in a martini. This isn’t that kind of book—because it’s so much more.
It’s partly so much more because the author founded one of the most cutting edge bars in Manhattan, and ultimately invented new cocktail techniques that are more mad 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 on more nontraditional 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, showing more generally 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.
It’s partly so much more because the author founded one of the most cutting edge bars in Manhattan, and ultimately invented new cocktail techniques that are more mad 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 on more nontraditional 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, showing more generally 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.
August 9, 2018
Excellent, with some caveats...
1. A good portion of the book discusses complex techniques involving expensive equipment that is generally out of the realm of reasonable for the home bartender. They are very cool to read about, though.
2. The number of recipes covered in detail in this book is small, though that wasn't it's primary selling point anyway, so this is really me wanting to buy a different book as well.
If you can get past both of these caveats, this is a truly excellent book for someone who is interested in _how_ cocktails work, rather than just a list of recipes and flavor text. Recommendations for tools and techniques are all solid, and you will leave this book with a good abstract framework for how to think about constructing cocktails.
I have already used the formulas and frameworks presented in this book to experiment with my own cocktails, and all of the results have been good (if not spectacular).
Highly recommended if you want to experiment with things.
1. A good portion of the book discusses complex techniques involving expensive equipment that is generally out of the realm of reasonable for the home bartender. They are very cool to read about, though.
2. The number of recipes covered in detail in this book is small, though that wasn't it's primary selling point anyway, so this is really me wanting to buy a different book as well.
If you can get past both of these caveats, this is a truly excellent book for someone who is interested in _how_ cocktails work, rather than just a list of recipes and flavor text. Recommendations for tools and techniques are all solid, and you will leave this book with a good abstract framework for how to think about constructing cocktails.
I have already used the formulas and frameworks presented in this book to experiment with my own cocktails, and all of the results have been good (if not spectacular).
Highly recommended if you want to experiment with things.
February 1, 2017
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.
But you guys, ice is fascinating.
September 30, 2019
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 a more viscus 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.
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 a more viscus 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.
Read
January 4, 2023Definitely too liquidly intelligent for me… skimmed quite a bit. Still there were some nuggets of cocktail wisdom for amateurs like me, especially about dilution, adding salt to drinks, etc.
Read
October 31, 2020The first few chapters were great. I had never before considered all the thought that goes into the chilling of drinks. I went into this wanting to learn the basics of mixology and to get a better appreciation of mixed drinks. While I did get a better appreciation, I think that I am either way too inexperienced or the book went into way too much microscopic details that I soon lost interest. I learned a lot, but I think I would appreciate it more if I went back to this having tasted most of the "classic" cocktails that he refers to. Will revisit soon.
April 28, 2015
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 home...but it's good to know and will help your thinking.
July 25, 2017
İçecek hazırlama teknikleri konusunda okuduğum en ileri seviye ve ufuk açıcı kitaptı. Herkesin ilgi alanı olmadığı kesin ama gastronomi ile ilgili eğitim alıyorsanız veya içecek servisi ile ilgili bir işte çalışıyorsanız kütüphanenizde olması gereken bir eser.
Özetle değinmek gerekirse içecek hazırlamanın laboratuarına giriş için elzem bir eser. Berrak meyve suyu (çilek ve muz dahil) nasıl üretilir? Gazsız içecekler nasıl gazlı hale getirilir? Kokteyllerde kullanmak üzere bitkisel ekstrat üretimi nasıl olur? Baskın tadı olan bazı alkollü içeceklerin tadı nasıl yumuşatılır? Enzim kullanılarak meyve suları ayrıştırma nasıl olur? Nitrojen ve karbondioksit gazı içecek üretiminde nasıl kullanılır gibi bir çok ilginç konuda olabilecek en bilimsel şekilde yanıt almanızı sağlayacak bir kitap.
Özetle değinmek gerekirse içecek hazırlamanın laboratuarına giriş için elzem bir eser. Berrak meyve suyu (çilek ve muz dahil) nasıl üretilir? Gazsız içecekler nasıl gazlı hale getirilir? Kokteyllerde kullanmak üzere bitkisel ekstrat üretimi nasıl olur? Baskın tadı olan bazı alkollü içeceklerin tadı nasıl yumuşatılır? Enzim kullanılarak meyve suları ayrıştırma nasıl olur? Nitrojen ve karbondioksit gazı içecek üretiminde nasıl kullanılır gibi bir çok ilginç konuda olabilecek en bilimsel şekilde yanıt almanızı sağlayacak bir kitap.
February 16, 2025
This book is overflowing with technical knowledge often going past the point of any reasonable home bartender because it is probably for industry professionals.
Get it if you’re a serious drink nerd but it’s very overwhelming for someone who just wants to know how to make a passable popular cocktail.
It introduces formulas for making new drinks, talks about scale and quality trade offs from different methods of preparation, has experiments to prove points and it pretty clearly outlines investigations.
If you’re shrewd and know yourself and aren’t too unfamiliar with the terms and principals of food prep here, I think you can get the info you want to either make your home drinks consistent and fancier, modify methods at your professional bar, comprehend the cutting edge of cocktail making and make new drinks.
I routinely would read a passage and understand why two times I’d made a drink in the past year yielded very different results.
This gave me some cooking ideas, sparked curiosity in some new kitchen equipment and enriched my enjoyment of places that sell such drinks for $20.
Get it if you’re a serious drink nerd but it’s very overwhelming for someone who just wants to know how to make a passable popular cocktail.
It introduces formulas for making new drinks, talks about scale and quality trade offs from different methods of preparation, has experiments to prove points and it pretty clearly outlines investigations.
If you’re shrewd and know yourself and aren’t too unfamiliar with the terms and principals of food prep here, I think you can get the info you want to either make your home drinks consistent and fancier, modify methods at your professional bar, comprehend the cutting edge of cocktail making and make new drinks.
I routinely would read a passage and understand why two times I’d made a drink in the past year yielded very different results.
This gave me some cooking ideas, sparked curiosity in some new kitchen equipment and enriched my enjoyment of places that sell such drinks for $20.
October 20, 2020
So I grabbed this because it had amazing reviews. Please note that this is not really geared towards the layman. Arnold has lots of tips and tricks to make your home bar more professional, but he goes waaaaaaay off in to some pretty impressive science based stuff that would be totally unsafe to attempt in your home (at one point he states that he will not provide any recipes for the technique he is writing as it is too dangerous to attempt).
It's definitely an interesting, will really inspire you to experiment. I've had some great success with some of the techniques he outlines, however most are impractical for the home bar tender.
It's definitely an interesting, will really inspire you to experiment. I've had some great success with some of the techniques he outlines, however most are impractical for the home bar tender.
April 23, 2020
(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.
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.
March 8, 2021
Good grief this is outstanding. The second best book on food / drink I have ever read. Really impressive.
This is a proper geek's book, written by a proper geek. The depth with which he goes into topics such as clarification, ice and carbonation is just outstanding. I've read several books on the science of food and drink, and this is by far the best on any drinks related topic (against some pretty impressive competition - I'm looking at you Jamie Goode).
With that said - it manages to avoid being dry or dull - I suspect he manages this at least in part because the topic is somewhat narrow, but also because he is an infectiously enthusiastic experimenter and cares deeply about the topic.
Tellingly, the first recommendation on the back of the book was by Harold McGee, the author of On Food and Cooking (which I think is the *best* book food / drink related book ever, and the one which started the whole sciencey foody thing back in the day). This book also contains one of the best explanations I have ever read on the second law of thermodynamics.
Do not buy this book if you are supposed to be concentrating on something else for the next few days. You will find it far too distracting.
This is a proper geek's book, written by a proper geek. The depth with which he goes into topics such as clarification, ice and carbonation is just outstanding. I've read several books on the science of food and drink, and this is by far the best on any drinks related topic (against some pretty impressive competition - I'm looking at you Jamie Goode).
With that said - it manages to avoid being dry or dull - I suspect he manages this at least in part because the topic is somewhat narrow, but also because he is an infectiously enthusiastic experimenter and cares deeply about the topic.
Tellingly, the first recommendation on the back of the book was by Harold McGee, the author of On Food and Cooking (which I think is the *best* book food / drink related book ever, and the one which started the whole sciencey foody thing back in the day). This book also contains one of the best explanations I have ever read on the second law of thermodynamics.
Do not buy this book if you are supposed to be concentrating on something else for the next few days. You will find it far too distracting.
August 11, 2019
Interesting? Yes. Informative? Absolutely. Is his science sound? Probably. Should he have taken such a cavalier attitude when advocating the use of liquid nitrogen and dry ice? NO!
Do yourself a favour. Read what he has to say and if you want to try a few of his tips and tricks that involve cryogenic materials, look into taking a safety course that will show you the proper way to handle these materials and what to do if you have been accidentally exposed and find yourself in a situation where medical advice is required.
The information provided by Arnold is excellent but as someone who is also a Chemist, I cannot promote the use of this book without the issue of safety being addressed in a prominent and clear manner.
Do yourself a favour. Read what he has to say and if you want to try a few of his tips and tricks that involve cryogenic materials, look into taking a safety course that will show you the proper way to handle these materials and what to do if you have been accidentally exposed and find yourself in a situation where medical advice is required.
The information provided by Arnold is excellent but as someone who is also a Chemist, I cannot promote the use of this book without the issue of safety being addressed in a prominent and clear manner.
July 11, 2018
Finally, a cocktail book that reads like both an engineering textbook and the ramblings of a mad scientist. From applying the 2nd law of thermodynamics to explain how cocktails are colder than the ice used to make them, to tables listing the sugar percentage and acidity of common ingredients, this book has everything. So far, this book has already made me buy powdered citric and malic acids (because why rely on just lemons and limes?) and almost convinced me acquire a lab grade centrifuge, red hot poker, and equipment for handling liquid nitrogen.
September 8, 2021
Holy wow, what a book! Dave Arnold has got my brain firing on all cylinders. I have never felt so inspired to cook, make, shake, freeze, crack, bubble, and more. This chemistry and science approach to food (especially in the context of alcohol) is one of the most fascinating reads I've had about all things gastronomy. I loved his approach in clarifying liquids—it works way better than you'd ever think, to some weird effects. Currently looking to get some liquid nitrogen for some wild experiments to come!
May 30, 2018
Easily the best book on drinks I've ever read, and quite possibly the best food and drink writing overall (sorry Kenji!).
Mr. Arnold is passionate, thorough and an excellent writer. Any page in the book will lead you either to better cocktails or to a better understanding of how chemistry and physics work in your own dang house.
Worth owning, possibly several copies. IF YOU HAVE A BARTENDER OR FOODIE IN YOUR LIFE THIS IS THEIR NEXT GIFT FROM YOU.
Mr. Arnold is passionate, thorough and an excellent writer. Any page in the book will lead you either to better cocktails or to a better understanding of how chemistry and physics work in your own dang house.
Worth owning, possibly several copies. IF YOU HAVE A BARTENDER OR FOODIE IN YOUR LIFE THIS IS THEIR NEXT GIFT FROM YOU.
March 25, 2020
An excellent book for either budding home cocktail makers (e.g. me) or what amounts to science labs.
It's a fairly science-driven book and Arnold has a way of writing that draws you in, if you're just looking for some basic technique upgrades then the chapters on ice and stirring/shaking are worth the cost alone. May not be of interest to those who don't want a deep dive for things most people will never do (anyone have a spare centrifuge lying around...?) but for me it was all fascinating.
It's a fairly science-driven book and Arnold has a way of writing that draws you in, if you're just looking for some basic technique upgrades then the chapters on ice and stirring/shaking are worth the cost alone. May not be of interest to those who don't want a deep dive for things most people will never do (anyone have a spare centrifuge lying around...?) but for me it was all fascinating.
January 9, 2021
A fun book covering one of my hobbies - mixing drinks! Thought the first third of the book was exceptional but the author is obviously highly knowledgeable and far more experienced than I thus some parts were far beyond my capabilities/interest. Regardless, it is a great book that provided with numerous ideas in which to enhance my skills - a great addition to my collection of mixology books.
February 2, 2021
Great book overall, but quite for professionals or people who are very serious about making good cocktails at home. While I enjoyed the book and the amount of scientific knowledge that it diffuses, I can't say that most of it is actually useful for what I want to do. But that's me not being the right target audience of the book. If you are, it is excellent.
April 19, 2015
Muy interesante, si te interesa un approach científico a la coctelería. El 90% de las cosas que comenta son imposibles de replicar a nivel hogareño, pero realmente muestra una pasión y compromiso enorme con su búsqueda.
May 9, 2017
Utterly delightful. I think I need to buy this book and reread it 10 times before I'll be able to understand all its secrets. A rich collection of ideas, techniques, and recipes, communicated in a contagiously buoyant spirit. I want to be Dave Arnold.
May 2, 2021
Recommend this for anyone interested in food science or mixology. I think thirty pages were dedicated to just going through the physical and chemical properties of ice and how they affect the use of ice in cocktails. If you like that sort of thing, you will love this book.
June 15, 2015
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 :)
May 11, 2017
Demystifies glorified myths around the art of bartending by making it into a science.
August 22, 2018
"Sometimes you can see these bubbles in the form of foam on the top of your drink; sometimes you can only see the bubbles when you look under a microscope."
This is a much more dense book on cocktails than I expected.
When there's an entire section on how to properly freeze your ice I realized I was in for a trip. The strength of this book is that it's so science-based, however the actual writing style didn't resonate with me. I don't know if it's just the Kindle version and the way the pages end but it seemed like the author would start stories and then go on a bit about history and then bout something else before finally getting around to the recipe.
Everything is very exact in this book. The author goes into a lot of detail about measurements and things but there's a lot of history and other things that felt sort of glossed over. I can see why people enjoy geeking out over the precision and the science, it just wasn't my thing. I learned a few things like why egg whites often go in drinks, but I'm not invested enough to check my cocktail for bubbles with a microscope.
This is a much more dense book on cocktails than I expected.
When there's an entire section on how to properly freeze your ice I realized I was in for a trip. The strength of this book is that it's so science-based, however the actual writing style didn't resonate with me. I don't know if it's just the Kindle version and the way the pages end but it seemed like the author would start stories and then go on a bit about history and then bout something else before finally getting around to the recipe.
Everything is very exact in this book. The author goes into a lot of detail about measurements and things but there's a lot of history and other things that felt sort of glossed over. I can see why people enjoy geeking out over the precision and the science, it just wasn't my thing. I learned a few things like why egg whites often go in drinks, but I'm not invested enough to check my cocktail for bubbles with a microscope.
May 18, 2024
I will start that I do not think I was a member of the intended audience. I'm really just starting out with learning and wanted the basic science and ideas behind cocktails, but this is not the book for the place where I am. Don't read this if you want the basic recipes.
I think the author isn't actually a scientist. Instead he is an engineer who tinkers until something works, then goes seeking the science to explain it. His attitude towards science was mixed throughout the text. It definitely read like a text book but where the author was allowed to put his personality on the page. I just wasn't a fan. I don't see myself going this far with cocktails, though it is interesting to see that someone is. My favorite part was the last chapter where some of his thought process was actually on the page.
I think the author isn't actually a scientist. Instead he is an engineer who tinkers until something works, then goes seeking the science to explain it. His attitude towards science was mixed throughout the text. It definitely read like a text book but where the author was allowed to put his personality on the page. I just wasn't a fan. I don't see myself going this far with cocktails, though it is interesting to see that someone is. My favorite part was the last chapter where some of his thought process was actually on the page.
April 16, 2023
One of the most detailed books out there about the art & craft of cocktails. The concept of a cocktail is beautiful explained based on scientific knowledge. It creates a deep understanding of how classic cocktails are made and why its done that way. The real gold was in the new techniques section. Wow. For example rapid infusions and enzymatic clarification are totally new insights in crafting drinks. For me at least. It amazes me that these techniques are described in such a way that it becomes clear when to use them and why you should do that. The recipes and how-to's are pretty straightforward so it was a pleasure to follow them. Liquid Intelligence is a must read for every professional nerd in the beverage industry!
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