The only problem with doing everything that he's encouraging is that it would be up to everyone from ownership, management, and bar staff to buy into his scientific approach. Problems with his approach could be, I worked at a bar that used liquid nitrogen but am now working where they haven't used it. A centrifuge requires space, time and money to implement. Some of the ingredients hoja Santa, Thai basil, epazote are not readily available throughout the United States.

@@petercortez1142 I'm just an amateur home bartender, so I couldn't pull off any of the liquid nitrogen and centrifuge stuff. But I actually pulled off carbonation with cap, pressure regulator and a soda stream cartridge instead of a big tank (you need an adapter, of course), and apart from being great fun, you can make a wicked bubbly gin with agar-clarified grapefruit juice or a sparkling scotch and clarified apple juice cocktail. Acid adjustment of orange juice is also pretty helpful even for home users, and rapid infusions with the ISI Cream Whipper could be worth a try as well. Milk washing doesn't seem too hard to do either. So, I'd say he's got pretty much to offer. Yeah, but I agree with you: If you actually own a bar and want to turn to the more techy stuff Dave presents, you'd basically need a lab in the basement, which he has.

CO2 imparts it’s own flavor where Nitrogen doesn’t.

the lime juice is clarified separately, and added in the glass.