"Probably seventy percent of the cocktails on the menu have something in them that went through the centrifuge," says Dave Arnold of Booker & Dax . The centrifuge is used with a surprisingly large number of ingredients, and these ingredients are put through the centrifuge depending on how they will be used in cocktails. Ultimately, the centrifuge is simply used to separate ingredients by their weight. In some cases this can function as a really good filter, as when Arnold is making almond-based syrup orgeat or filtering out the sediment of bitters. He also uses the centrifuge in the process of clarifying juices and in separating out 'milk-washed' spirits. For clarification, Arnold juices the fruit or citrus, adds enzymes to further break them down (sometimes adding wine fining agents as well), then spins them in the centrifuge to separate the liquids from the solids. He says this not only makes nice clear juices, it also increases the yield over just using a juicer alone. For milk-washing, he adds milk to spirits and then separates out the curdled milk chunks. (It sounds gross, but drinks like classic Milk Punches undergo this process as well, just not in a centrifuge). The milk-washed spirits take on a soft texture, and when they’re shaken in cocktails they produce a nice frothy head. The clarified juices are used in stirred drinks (typically all drinks with juices are shaken but these no longer need it) as well as in carbonated cocktails where they better retain the drink’s fizz.