Kaffir Lime Gimlet

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.

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.