Paloma d' Italia

Metal tins against glass, Boston against cobbler, julep against hawthorn: Dave Arnold says what he uses and why, from thermal mass to the gate on a hawthorn strainer and the knack of stirring with a bar spoon.

A blender is the most efficient chiller a bar has, and it overdilutes a normal recipe. Dave Arnold shows how to rebalance a drink for the blender, how a hand ice shaver does the same job quietly, and a generic blender sour.

Most of the drinks in Arnd Heißen's book rest on a handful of preparations you can make in a kitchen: spirit infusions, flavoured syrups, an orange liqueur and your own bitter.