In Dave Arnold s world, the shape of an ice cube, the sugars and acids in an app
le, 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 B
ooker & Dax, New York City s high-tech bar, brings readers behind the counter an
d into the lab. There, Arnold and his collaborators investigate temperature, car
bonation, 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.
