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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.
There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic coc.
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.
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
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