Liquid Intelligence: The Art and Science of the Perfect Cocktail

榮獲美國美食奧斯卡獎之稱的2015年詹姆斯‧比爾德獎(James Beard Award)最佳酒譜書籍及國際專業烹飪協會的簡‧格里格森獎(Jane Grigson Award)調酒界的最大改革，原來科學也能調酒！120道創意調酒徹底顛覆味蕾在美食科學家Dave Arnold的世界裡，冰塊的形狀、蘋果中的甜度與酸度、香檳中的氣泡數都是可以透過科學被測量及改變。這本結合科學技術打造的創新酒譜書，分享紐約最時髦的酒吧─Booker & Dax精心挑選的120道酒譜，作者Arnold與他的團隊研發出最天馬行空的科學手法，打造出口味層次豐富及難以忘懷的雞尾調酒。將酒吧當作實驗室的Arnold，為了精進調酒技術，研發出可將固體與液體分離的離心分離機，或是可釋放液態氮來冷卻高腳杯的特殊工具。其中最受歡迎的瓶裝雞尾酒，在裝瓶前就調配好，再將雞尾酒急速冷凍，開瓶後仍然保有最新鮮的風味，客人馬上就能自斟自飲。將近450張彩色圖片，附上多種先進獨特的技術，徹底打破對調酒只是混搭的傳統想像。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.