Supports both form-based recipe reasoning and versioned, measurable specifications while preserving the boundary between quantitative structure and sensory authorship.
Arnold explains a recipe database used to analyze and construct drink profiles.
Arnold uses alcohol, sugar, acid, and dilution targets to reproduce a drink’s basic structural profile, but says the math supplies only the backbone: flavor and aroma still require a brain and a palate.
PDF sheet 151
PDF sheet 151
Cocktail Calculus: The Inner Workings of Recipes
Fresh audit 2026-10-01 after completed 540-page textual and visual reading. PDF 151: structural calculation versus sensory judgment distinction confirmed. Ingredient inputs and arithmetic must still be checked; calculations do not guarantee the declared sensory endpoint.
Evidence
Arnold uses alcohol, sugar, acid, and dilution targets to reproduce structural profiles, while insisting that flavor and aroma still require a brain and a palate.
Research annotation
Supports form-based recipe reasoning and measurable specifications while preserving the boundary between quantitative structure and sensory authorship.
Locator and verification
Paraphrase verified on rendered PDF sheet 151, Cocktail Calculus.