clockers cosmo crush

Five iSi-infused spirits, each made in one to three minutes, and the cocktails Dave Arnold builds from them: the Glo-Sour, the Lemon Pepper Fizz, Cafe Touba, a jalapeno tequila and the Schokozitrone.

Muddled herbs turn brown because crushing them wakes up enzymes. Dave Arnold beats the enzymes by freezing herbs in liquid nitrogen before crushing them, or by blending them straight into the spirit, and shares four recipes.

Fat washing puts a flavourful fat into a spirit and then removes the fat. Dave Arnold gives the method, the amounts for strong fats and butter, the separatory funnel trick and his peanut butter and jelly cocktail.