Gimlet

A freezer set cold enough can do things ice cannot: freeze a whole slush batch ahead, turn juice into shaking ice, and chill a pitcher of Manhattans to the right temperature without over-diluting it. Dave Arnold's freezer tricks and recipes.

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.

Egg white mellows astringent spirits without adding foam, so washed booze can be carbonated. Dave Arnold gives the 20:1 ratio, the stronger 8:1 wash, a Cognac and cabernet recipe and a quick chitosan and gellan wash for a carbonated whiskey sour.