cocktail_buch

The Best Cocktail Books: Bartenders Pick Their Favorites

Welcome to the Eater Library, a new column in which Eater gets experts in their field to recommend the best guides to their craft. First up, in honor of Cocktail Week, bartenders discuss their favorite cocktail references. Some are traditional cocktail books — Gary Regan's Joy of Mixology, for example — but others get a little more creative with their recommendations. How about Harold McGee's On Food and Cooking for understanding how aromas play in cocktails? Or Karen Page and Andrew Dornenberg's Flavor Bible for discovering new taste combinations? Below, bartenders from Charleston to Portland and all points in between share the texts of their trade.

[Photo courtesy Rhiannon Enlil]

Rhinannon Enlil, Cure and Erin Rose, New Orleans, Louisiana

The Drunken Botanist by Amy Stewart

In Amy Stewart's The Drunken Botanist, you won't find another repetitive collection of cocktail photographs and infusion recipes. Instead, you'll receive an engaging education about the plants that make up literally every alcoholic beverage in the bar: beer, wine, gin, sake, everything. Full of great informative sidebars, gardening tips, and even how to brine your own olives. Plus you'll still get cocktail photographs and infusion recipes. This book is unlike any other in my collection, and eminently useful.

[Photo courtesy Nick Kosevich]

Nick Kosevich, Eat Street Social and Bittercube, Minneapolis, Minnesota

On Food and Cooking by Harold McGee

A much more in-depth look in regards to understanding flavor than a "cocktail book" might get into, this book is great for learning how aroma molecules work and interact with one another. Simply being inspired by that understanding has been amazing for our company. We use the section on spices and their connectivity frequently when developing menu updates.

Hallie Arnold, The Grocery, Charleston, South Carolina

The Flavor Bible by Karen Page and Andrew Dornenberg

It's a matchmaking flavor reference that helps me find what is compatible with just about any ingredient. I particularly like the easy to follow approach the authors took to listing the flavor affinities. It's fun to discover a flavor component to take a cocktail to another level.

The Joy of Mixology by Gary Regan

This is the cocktail book I've had to re-purchase the most often. It is the cocktail book I lend out the most and never get back. That either shows how amazing the book itself is, or how bad my bartender friends are. Either way, its pages of advice, history, and flavor charts are well worn on my bookshelf.

[Photo courtesy Daniel Shoemaker]

Daniel Shoemaker, Teardrop Cocktail Lounge, Portland, Oregon

The Gentleman's Companion: Around the World with Jigger, Beaker & Flask by Charles Baker

Few folks have the distinction of yachting the globe, imbibing the whole time with the likes of Faulkner and Hemingway. What's more, Baker's pen has an overriding tone of frivolity, as he writes in an outdated style with a wink and a wry smile. In fact, his greatest passage might be instructions on how "To Salvage a Guest from the effects of hanging — by rope, not the morning after." This book is far more than a reference tool. In fact, it's not even that. He will tell you to juice half a lime, then wax poetic on how, as he did so, they admired the cascading sunset over the mountains; only after much narrative will he provide the rest of the recipe, broken equally by more narrative. Not useful, so much as a whole lot of fun to read over the bar.

The Fine Art of Mixing Drinks by David Embury

This is arguably the first cocktail manual written by a civilian. Embury breaks down categories of drinks, methodology and general technique, as well as the theoretical approach to constructing a cocktail. His preferred rendition of a daiquiri, set amidst a series of different iterations and proportions, is the inspiration behind our mantra at the bar: de gustibus non disputandem est, there's no accounting for taste. Everyone has a different palate, and he is unabashed in stressing that finding your personal preference is a journey everyone must make on their own.

Jeret Pena, the Brooklynite, San Antonio, Texas

Recipes for Mixed Drinks by Hugo Ensslin

This book is an oldie but goodie. Whether you are a novice or a pro, this book is perfect for whatever walk of life. It gives great detail on the history of the drinks as well a thorough description of the forgotten spirits that once ruled the cocktail world. I have particular interest in it being the first mention of the Aviation cocktail. It also was the first documented crème deviolet. There is no tellin' where the Aviation cocktail would be today without it. I would recommend this for "spirited" folks, or people that have a passion for cocktails and would like to have a foundational knowledge that encompasses a bit more detail.

Master Cocktail List and Downloadable PDF

Master Cocktail List and Downloadable PDF

Updated: October 2012 – now contains 96 cocktails!

Below you will find the cocktail recipes found on this blog in a simplified list format similar to a bartenders recipe specs. Different bars and bartenders have different way’s of making drinks; I’ve tried to give versions of the cocktails that I feel work well internationally.Remember this is a guide, not a book of law!

Downloadable PDF

For a Downloadable, printable PDF Version click below:

This list is updated regularly as new cocktails are taught on the blog –make sure you check out MakeCocktailsAtHome.com/Recipes/ to keep up to date

4 Comments

This is perfect. Thanks

you guys are the best

Jimmy Martinez

This is amazing and i love the fact that it shows the kind of glass the cocktail is served in.

Tödlicher Cocktail/ Buch, Tödlicher Cocktail : Krimi-Lektüren mit Hörbüchern] / Volker Borbein; Marie C. Lohéac-Wieders.

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Tiki and Tropical Cocktail Recipes

These cocktails will transport you to the beach any time of year

With swizzle sticks, mini umbrellas, and generous amounts of rum, tiki drinks are a fun way to get a buzz when the weather is warm. Popularized in the mid-twentieth century by bars like Trader Vic's, the tiki craze went through somewhat of a decline but is now making a comeback. There's something to be said for going to a gaudy, over-the-top tiki bar on a beach, but you can also make great tiki drinks at home.

One classic tiki drink is the Mai Tai, which though it's associated with Hawaii, it was actually created in San Francisco. Our version mixes dark rum with grassy rhum agricole, along with orange Curaçao, orgeat, lime juice, and simple syrup to make a fruity. Our recipe for the Dragon 88 Mai Tai starts similarly but adds amber rum and citrusy Velvet Falernum to make an even boozier drink.

Another tiki classic is the daiquiri. While a traditional daiquiri is a simple mix of white rum, lime juice, and simple syrup, we have festival variations packed with blackberries, pineapple, strawberries, bananas, mango, and even heavy cream.

Of course, there's more to tropical drinking than rum-packed tiki drinks. Few things taste better on the beach than a frozen margarita. We have a traditional lime version, as well as a vibrantly colored twist made with pickly pear.

If you prefer a rocks drink to a frozen one, try our Ho'opono Potion. It’s a bracing, complex cocktail made with cucumber, tequila, fresh lime juice, and Aperol. Or, for another tequila drink, the Soul Train mixes tequila with lime and grapefruit juice and, for a unique kick, a cardamom simple syrup.

Find all these recipes and more in our collection of tropical cocktail recipes!

Tequila and cardamom is an unexpected combination, but it works beautifully with the help of lime and grapefruit juice.

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR's global influence. "While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there's anything wrong with that—SAVEUR has already been around the world," he says. "She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year."

This sophisticated take on a banana daiquiri combines Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, with two types of rum and a homemade banana syrup to make a deeply flavored drink that's not too sweet.

Puréed cacao pulp meets cachaça in this unexpected sipper. Tart lemon provides a burst of freshness, while a splash of sparkling wine adds lift.

Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail.

This take on the piña colada owes its silky texture to Coco Lopéz, a mixture of sugarcane and coconut cream.

Canned frozen limeade intensifies the citrus flavor of this slushy Mexican libation.

Cinnamon adds warm spice to this frosty treat made with puréed pineapple.

Agricole rum, made from fresh sugarcane, adds rich flavor to a fruity frozen drink.

This fruity frozen daiquiri becomes dessert-like with the addition of heavy cream.

A poolside classic, this blended coconut cooler is heightened with a splash of aromatic bitters.

The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas.

Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua.

This refresher combines pineapple and mango juices with coconut and spiced rums.

Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut.

Happy hour tastes like paradise with this bracing cocktail of cucumber, tequila, fresh lime juice, and a touch of bitter Aperol.

This neon-hued curaçao punch features vodka, pineapple juice, and sour mix.

This creative drink is a citrusy marriage of cognac and Hawaiian vodka sweetened with passion fruit syrup.

Invented circa 1915 by bartender Ngiam Tong Boon at Singapore's Raffles Hotel, this sweet drink has become a beachside classic on beaches worldwide.

Like an adult version of Hawaiian Punch, this cocktail is a balance of sweet liqueurs, fruit juices, and red wine.

Tuaca, a vanilla citrus liqueur, and vanilla vodka transform pineapple juice into a dessert-like cocktail.

This twist on a mojito combines pineapple- and coconut-infused rum with fresh pineapple and mint for a fruity, vacation-inspired drink.

The flavors of ruby port and cognac grow even more profound when fired up in this orange juice-laced drink.

With its deep, sweet mango flavor offset by coconut rum and bright lime juice, slushy frozen daiquiris are perfect for any beachside getaway.

This heady tropical cocktail gets its earthy undertones from creme de cacao.

This alternative to rum and Coke uses lighter, brighter grapefruit soda to let the bold character of a pot-distilled English-style rum shine through.

Benjamin Jones of Clement rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink.

This contemporary tiki cocktail contains a bright mix of fresh fruit juice, syrups, and rums.

Clear, unaged white whiskey stars in this potent, tropical-inspired punch.

The King Family Fortune invokes the tropics with pineapple juice, grenadine, and vanilla vodka.

Dark or white rum may be substituted for any of the rums in this recipe from LA's Tiki-Ti bar.

Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.

This simple drink is nothing more than demerara rum, lime juice, and simple syrup.

We based this rum cocktail on one from Ray Buhen's Tiki-Ti, a Los Angeles bar that opened in 1961.

Made with the South American spirit pisco, the Snake Eyes Cocktail has a tropical edge thanks to passion fruit and mango, and ends with an unexpected kick—muddled jalapeño lends it some serious fire.

This tart, spiced cocktail, the winner of our 2011 Home Cook Challenge Cocktail contest, was inspired by a cocktail that winner Mo Lyon sampled at Seattle's now-closed Licorous. It's Thai-inspired flavors pair beautifully with Southeast Asian food; it's also perfect on its own as an afternoon sipper.

In 1971 Mariano Martinez figured out how to make frozen margaritas from a soft serve ice cream machine—the rest is history. We recommend using Herradura Silver Tequila for this refreshing variation.

Penny De Los Santos

Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.

Recipes

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The 11 Best Cocktails for Brunch

Easy Drinks Perfect for the Mid-Morning Meal

Light drinks with fruity flavors are perfect for a light brunch with a few friends. One of the keys to drink pairings for this mid-morning meal is to choose a cocktail that complements the style of food being served. For example, a Screwdriver or Melon Patch are wonderful matches for a fresh fruit brunch while a Bloody Mary works well with heartier foods.

Below are a number of brunch-friendly cocktails and mocktails.

A screwdriver is a staple for any brunch because it is easy to make and pairs well with any type of food.

The tomato flavor of a Bloody Mary is an excellent choice for brunch. While this will not work well with fruity meals, it is excellent with casseroles, pancakes, and the like. Since beer is usually not a good choice for the morning, this cocktail is also a good option for watching a morning college football game.

Here is another great Champagne cocktail that is a wonderful addition to any brunch. A Mimosa is the bubbly version of a Screwdriver and can work well with any food you choose to serve at brunch.

This melon-flavored cocktail is a delightful treat for a light fresh fruit brunch. It is a favorite on summer days when served with a fruit salad filled with cherries, melons, pineapple, and apples.

The Virgin Sunrise (or Sweet Sunrise) is simple and rather logical once you think about it: orange juice and grenadine, or a Tequila Sunrise, hold the tequila. It's sunrise effect adds some life to the drink and makes a great presentation to pair with a light brunch of fruits and pastries.

If you want to go all out for brunch, step it up with class by hosting a Champagne brunch and feature a Bellini cocktail. This peachy drink works well with fish and white meat dishes as well as light omelets.

For a simple grapefruit cocktail a Greyhound is at the top of the list. Having both grapefruit and orange juice on hand will give your guests a choice between this cocktail and a Screwdriver.

If you are offering your brunch guests coffee or espresso anyway it only makes sense to give them the option of adding a little "spirit" to their joe. Topping the coffee with whipped cream also adds a little elegance to the average coffee mug and lessens the taste of the whiskey.

A muffin, a grapefruit, and a Sea Breeze combine for a simple and quick brunch on short notice.

This simple mixed drink is light on the alcohol but heavy on the fruit, which makes it a prime candidate for any brunch. If your feeling a little wilder one morning, add vodka to the peach schnapps and orange juice for a Hairy Navel.

Gin and orange juice combine for this easy neat drink and the dash of orange bitters adds the right finishing touch.

Q&A with David Wondrich

Few people have done more to illuminate the history of our drinking culture than David Wondrich. With numerous books and countless articles under his belt, the cocktail historian and author of Punch: The Delights (and Dangers) of the Flowing Bowl (Perigree, 2010) chats about his book, how his PhD led to a career in cocktails and why he likes to drink punch.

Imbibe: How did your love affair with cocktails and spirits begin?

David Wondrich: [Laughs] Desperation. In my early 20s I was a musician with a terrible case of stage fright. After two or three Martinis, I could stop worrying and just play my bass. I later became less terrified of playing, but I still liked those Martinis. I could really only afford to drink in old-man bars, and I learned to appreciate the dry gin Martini as the most booze you could get in one glass.

Imbibe: So how did that love of dry Martinis evolve into you becoming a classic cocktail historian?

Wondrich: After inexplicably failing to become a rock and roll star, I found myself in grad school. I couldn’t think of anything else to do and started my graduate studies because they would pay me to read books, which seemed like a pretty good deal. I got a PhD in comparative literature and realized that I was basically qualified to teach English. I got a professor’s job on Staten Island and was absolutely miserable. So I started writing about music on the side and got a gig at The Village Voice. One day I got a phone call from a friend who worked for Hearst saying, “I know you write about music, but can you write about cocktails?” I went, “Okay, I guess.” They wanted to do an online version of one of Esquire’s cocktail books, so I looked at the material and offered my suggestions. The next thing you know I had a “Drink of the Week” column and was building the Esquire drink database. Before that, I’d had about five or six old cocktail books that I’d come across at used bookstores, but suddenly I had to learn to make drinks more sophisticatedly and build a systematic collection of recipes.

Imbibe: Your fifth book, Punch: The Delights (and Dangers) of the Flowing Punch Bowl is explores the history of punch. In your research, what surprised you most about the topic?

Wondrich: I was surprised to learn that there were no spirits-based mixed drinks before punch. So in that respect it was definitely at the forefront of the concept of a mixed drink. Also, I was shocked to learn that the English were not among the first to drink spirits, but the last. That really blew my mind because I know a lot of English people and boy, do they drink spirits.

Imbibe: Do you think we’re on the verge of a full-fledged punch revival?

Wondrich: I think we’re already in one to a degree. It’s sort of like the cocktail was maybe 15 years ago. There are some wonderful people making punch, but it’s still kind of settling in. Right now I see a lot of punches that are a little too fancy and experimental, which makes them hard to drink throughout the night. But I think that will change as people make more of it, and as their tastes pare down.

Imbibe: What do you think is the appeal of punch?

Wondrich: The conviviality—a punch is an instant party. It’s so much better than laying out a table full of booze and telling people to mix their own drinks, or for you to have to do it for them. I mean, it’s wonderful to play bartender at your own party for about 20 minutes, but when you’re making drinks, you don’t really get to participate in your own party. With punch, you can be a full-scale host, which is what I like.

Imbibe: What tips can you offer for converting regular cocktail recipes into larger-scale punches?

Wondrich: Go easy on the spice; a punch can easily become overwhelming. Also, don’t be afraid of dilution—you want your punch to be delightful, but not super-strong. A good punch should only be as potent as Port, not the strength of a cocktail, that way you can drink them over the course of an afternoon or evening. And because of this dilution, full-flavored spirits, like dark rum, really work well in punches.

Imbibe: Is there anything you won’t mix in a punch?

Wondrich: I’ve discovered that the woodiest spirits aren’t good in punch, which is actually pretty convenient since those are among the most rare and expensive. It’s great, though because I don’t ever have to worry about mixing in my hyper-aged Cognacs or single-malts.

Imbibe: Do you have a favorite punch to make? And is there a punch you’ll let others mix for you?

Wondrich: [Laughs] I never let any one mix punch for me, that’s one thing. Well, I’m only half kidding—Clover Club makes delicious punch, as do Death + Co. and PDT. At home, the general one I make is a simple brandy-rum punch from the 18th century. I peel the lemons first, pound them with sugar and then let them sit for an hour or two to wick out the oils. Then I add Cognac—a VS or VSOP, whichever I can afford—a good, funky Navy rum and a reasonable amount of water.

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VIDEO SPOTLIGHT: GRAND ARMY

Behind the scenes at one of New York City's best cocktail destinations.

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The Holiday Issue

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Drink of the Week: Tropical Itch Cocktail

Got a boozy itch to scratch? Shake up today’s Drink of the Week for a little sweet relief.

Buchbesprechung: Liquid Intelligence – The Art and Science of the Perfect Cocktail

Wenn es um Bücher mit dem Inhalt „Drinks“ gibt, unterscheiden wir im Wesentlichen drei Kategorien: Es gibt Cocktail-Bücher, in denen stehen Cocktail-Rezepte. Es gibt Bücher über Cocktails, in denen lang und breit über die Geschichte und den Werdegang von Mixgeträngen referiert wird. Und es gibt Bücher über die Zubereitung von Cocktails. Man kann diese letzte Kategorie sehr einfach mit dem gemeinen Cocktailbuch verwechseln, in dem ja normalerweise auch ein paar Infos zu Shake-Techniken und Rührgläsern stehen. Aber wenn einem Dave Arnold dann empfiehlt, einen Rotationsverdampfer zu kaufen (in brauchbarer Qualität ab 1.000 Euro), um aus Habanero-Chilis und Wodka Habanero-Wodka ohne Schärfe, aber mit Habanero-Geschmack zu redestillieren, dann kann man mit ziemlicher Sicherheit sagen: Das hier ist nicht einfach nur ein Rezeptbuch.

Die Wissenschaft der Mixologie

Der amerikanische Autor Dave Arnold ist kein Bartender im klassischen Sinn – er ist Künstler, experimenteller Food-Wissenschaftler, Barbesitzer und Museumsdirektor. Viel von seiner Arbeit entsteht im und für sein Museum of Food and Drink in New York und vor allem das Booker and Dax: ein Food und Drink-Labor, das gleichzeitig die gleichnamige Bar betreibt. Jetzt die spannende Frage: Aber was macht der Mann denn eigentlich und überhaupt? Und warum sollte mich sein Buch interessieren? Dave Arnold ist kein Wissenschaftler, das betont er in Liquid Intelligenz häufig, aber er entwickelt und mixt Cocktails mit wissenschaftlichen Methoden und Techniken:

Weil ihm in Gin Tonic immer zu wenig Kohlensäure ist, carbonisiert er ihn. Weil er lieber mit klaren Säften arbeitet (und auch gut begründet warum), klärt er seine Säfte mit Enzymen. Weil er das perfekte Säure-Verhältnis in seinen Cocktails möchte, führt er Testreihen mit exakt gemessenen Säure-, Zucker- und Alkoholgehalten durch und leitet davon die für ihn optimale Grundrezeptur für Drinks ab. Die Cocktail-Weltformel sozusagen. Und in seinem Buch teilt er sie mit uns. „Mixologie“ soll sonst nur einfach nach großer Wissenschaft klingen. Hier ist sie es.

Was steht in Liquid Intelligence genau drin?

Erstmal, für alle, denen wir an der Stelle Angst gemacht haben: Hier geht es nicht um unnötigen Schnickschnack oder Molekulare Drinks. Arnold hält laut eigener Aussage nichts von Spielereien um der Spielereien Willen sondern möchte echten, kulinarischen Mehrwert schaffen. Trotzdem: Wie praktisch jedes Cocktail-Buch fängt auch dieses mit einer Beschreibung des nötigen Equipments an, wunderbar sortiert nach „Braucht jeder, der sich mit dem Thema beschäftigt!“ über „Für Leute, die ein paar Dollar mehr ausgeben wollen.“ bis hin zu „Sie betreiben also eine erfolgreiche Gastronomie und müssen wegen der Steuer noch ein paar 1000 Euro vom Umsatz rausballern?“ Schon hier, an der Art wie das Buch etwa an Messskalen herangeht, erkennt man, wie Dave Arnold tickt. Wenn er etwa die cl-Angabe für einen Spritzer/Dash ausrechnet, um exakt gleichbleibende Cocktails mixen zu können.

Danach folgen grundsätzliche Hintergrundinfos zu elementaren Cocktail-Techniken: Wie und woran erkenne ich gutes Eis und wie shake ich damit optimal? (Wo er so weit geht, das er Eiswürfel unterschiedlicher Größe für ein optimales Shake-Ergebnis nutzt.) Er erklärt, was beim Shaken, Rühren, Im-Glas-Bauen und im Mixer mit einem Drink passiert und wie man dieses Wissen für den nächsten Cocktail nutzen kann. Außerdem bekommt der Leser Versuchsanordnungen an die Hand, weil selber experimentieren mehr Spaß macht – vor allem, wenn man das Ergebnis trinken darf. Bis zu dem Punkt kommt noch jeder mit.

Druck-Infusionen wie hier für Jalapeno-Wodka gehören noch zu den technisch simpleren Rezepten in Liquid Intelligence.

Dann verwandelt er sich auf einen Schlag in einen verrückten Food- und Drink-Wisseschaftler und erklärt, wie man flüssigen Stickstoff zum Kühlen von Gläsern einsetzt, wie man 300 Grad heiße Steine benutzt, um heiße Drinks zu machen und wie Vakuum-Infusionen funktionieren. Das bedeutet bei ihm nicht nur Flüssig-Infusion im Sahnesyphon, es bedeutet: Wir pumpen eine Gurke mit Gin und Wermut voll und machen so einen „festen Cocktail“: den Cucumber Martini. Säfte mit Enzymen und sogar Laborzentrifugen klären und Fatwashing wirken dann im hinteren Teil des Buches dagegen dann schon fast wie alte Hüte. Natürlich gibt’s für all diese Techniken auch Beispiel-Cocktails – aber schnell mal das Buch aufschlagen und was nachmixen? Ist nicht.

Wer sollte das Buch kaufen?

Liquid Intelligence – The Art and Science of the Perfect Cocktail ist ein Buch, das erstmal niemand braucht, außer Profi-Bartendern, die sonst schon wirklich alles andere gemacht haben. Aber es ist ein Buch, das trotzdem jeden von uns weiterbringt. Das einem erklärt, was mit Zutaten passiert, wenn man sie quetscht, einfriert, unter Druck setzt, erhitzt. Das einen auf Ideen bringt, selbst wenn man gerade kein 1.000-Euro-Vakuumgerät zu Hause hat, um Flüssigkeiten bei 3 Grad Celsius zu kochen. Es ist aber vor allem ein Buch, das niemanden außen vor lässt:

Dave Arnold gibt für alles, was er vorschlägt, eine Lösung für den Hausgebrauch: Infusioniert er Ananas mit Rum, erklärt er, wie man das im Sahnesiphon auch hinkriegt – selbst wenn man dann für jede viertel Ananas zwei Kartuschen verbrät. Säfte klären kann jeder, der einen Tiefkühler und 8 Euro für natürliche Enzyme aus der Apotheke hat. Cocktails carbonisieren? Geht entweder mit Gasflaschen-Aufbauten oder mit dem Siphon. Oder mit dem Wassermax. Das ist Dave Arnolds eigentliches Meisterstück: Einem Profi zu erklären, wie er unter Gastro-Bedingungen neue Techniken anwendet, das könnte wahrscheinlich jeder mit seiner Erfahrung. Aber er nimmt auch uns Amateure mit. Guter Mann, gutes Buch.

Unsere Lieblingscocktails aus Liquid Intelligence

Jeder Mixing-Versuch ist für uns ein Riesen-Experiment, deswegen haben wir bisher nur einen Bruchteil der Rezepte ausprobiert. Aber allein seine Liste mit den optimalen Verhältnissen von Säure, Alkohol und Zucker in vielen klassischen Cocktails ließ uns wohlige Schauer über den Rücken laufen. Für die braucht’s wohlgemerkt kein neues Equipment oder ausgefallene Zutaten, er ändert in den meisten Fällen nur die Mischverhältnisse von Martini, Between the Sheets oder Rusty Nail.

Der Peanut Butter and Jelly with a baseball bat schmeckt nicht jedem Fan von Liequid Intelligence. Aber ein Peanutbutterwashing mit Wodka, das sollte man mal gemacht haben.

Viele von Arnolds „verrückteren“ Kombinationen lassen sich aber mit etwas Vorbereitung gut nachmixen – der Cognac and Cabernet aus Weinbrand und Rotwein wird mit Eiweiß „gewaschen“ und so zu einem hellrot-fruchtigen Vergnügen. Der Scotch und Coconut ist eine Mischung aus Ardbeg, Cointreau und Kokosnusswasser. Das wird zu Eiswürfeln gefroren, die dann benutzt werden, um den Drink zu shaken. Sein Peanut Butter and Jelly with a baseball bat ist ein rosa Daiquiri – mit Wodka, der mit Erdnussbutter und Traubengelee „gewaschen“ wurde – und der ziemlich seltsam schmeckt. Aber darum geht es gar nicht. Es geht darum, Dinge auszuprobieren. Seine Horizont zu erweitern. Und sich Stück für Stück selber in einen verrückten Cocktail-Wissenschaftler zu verwandeln.

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