Liquid Intelligence: The Art and Science of the Perfect Cocktail

Liquid Intelligence: The Art and Science of the Perfect Cocktail

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Liquid Intelligence: The Art and Science of the Perfect Cocktail

Review

“A manual to the most deliciously potent science kit ever.”
- Publishers Weekly

“If you want to know exactly how much ethanol is in your vermouth, how to work with liquid nitrogen and why a red-hot poker is useful behind a bar (it’s got nothing to do with unruly patrons), [Dave] Arnold is your best guide. Serious, sure. But there’s also a great spirit of play and experimentation here.”
- Rosie Schaap, New York Times Magazine

“Examines cocktails on the nanoscale… extremely fascinating.”
- Wayne Curtis, Wall Street Journal

“His observations offer insight to anyone with a cocktail shaker and a few basic ingredients… for amateurs looking to get creative with boutique spirits, Mr. Arnold’s data is a blessing.”
- Rachel Wharton, Wall Street Journal

“Dave Arnold is the smartest person I know in the world of food and drink. He’s relentless in his pursuit of understanding, of improved and new techniques, and above all, of deliciousness. Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence.”
- Harold McGee, author of On Food and Cooking

“Like modern cocktails, most books about them are rejiggered rifts on the classics that came before. And then there’s Dave Arnold’s book: an entertaining treatise of more than ten years’ worth of pioneering research he’s used to create the game-changing cocktails at his bar, Booker and Dax. Required reading for all of us from now on.”
- Jim Meehan, author of The PDT Cocktail Book

“Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed.”
- Wylie Dufresne, chef/owner of wd~50

“Probably the most important cocktail book that’s been written ever.”
- Julian Cox

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About the Author

Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York’s East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons.

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