Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in. But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo! Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello. There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios. (Oh - and the best frozen drinks you've ever had!)

1. Perfect
Drinks
powered by

2. @cookingissues

4. @philipduff
@philipsduff

6. @PalliniUS@PalliniUS
@pallinilimoncello@pallinilimoncello

7. The History
400 BC, China: Snow (and saltpetre) poured over syrup

8. The History
200 BC, South-East Persia (Iran): Yakhchai

9. The History
200 BC, South-East Persia (Iran): Milk, sugar,
rosewater, snow

10. The History
831, Italy: Arab invasion of Europe – brings fruits,
technology, knowledge

11. The History
1533, France: Catherine de' Medici, Giuseppe Ruggeri

12. The History
1686, Paris: Francesco Procopio Cuto, Cafe Procope,
Louis XIV

13. The History
1694, Italy: Antonio Latini, “Lo Scalco alla Moderna”
“The Modern Steward”

14. The History
1718, England: “Miss Mary Eales's Receipts”

15. The History
1744, Pennsylvania: OED 1877

16. The History
1744, Pennsylvania: OED 1877

17. The History
1770, New York: Giovanni Basiolo, gelato

18. The History
1843, New York: Nancy Johnson, patent #3254, ice-
cream freezer

19. The History
1885, London: Agnes Marshall, “The Book Of Ices”

20. The History
1888 - 1915: The Fractional Horsepower Engine (<746w)

21. The History
1922, Wisconsin: Stephen Poplawski, the first blender.

22. The History
Racine, Wisconsin

23. The History
1910, Wisconsin: Fred Osius & Hamilton Beach

24. The History
1933, Wisconsin: Fred Osius, Fred Waring, & The
Miracle Mixer (1937)

25. The History
1934, Los Angeles: Don the Beachcomber

26. The History
1938: The Waring Blendor

27. The History
1938: The Waring Blendor

28. The History
1940s, Havana: Constantino Ribalaigua Vert, Daiquiri #3

29. The History
1954, San Juan: Ramon “Monchito” Marrero, Pina Colada

30. The History
1960s, Coffeyville: Omar Knedlik, the ICEE

31. The History
1965-67, 7-Eleven: The Slurpee

32. The History
1967, USA: TGI Friday's, fresh-fruit “daiquiri” program

33. The History
1971, Dallas: Mariano Martinez, frozen margarita
machine

34. The History
1994: 7-Eleven Trademarks “Brainfreeze”

35. The Technique

37. The Technique

38. The Technique

39. The Golden Rule
Targets (for the finished drink):
- c. 14.2% – 15% abv
- c. 85g/liter sugar
- c. 0.6% – 0.9% acid

40. The Technique
The Not Frozen Corsair
2oz. (60ml) Pallini limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime juice.
Fat ¾oz. (22.5ml) preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire Shrub
Shake

41. The Technique
The Frozen Corsair
2oz. (60ml) Pallini
limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime
juice.
Fat ¾oz. (22.5ml)
preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire
Shrub
2.5oz. (75ml) water
Freeze in machine
The Not Frozen Corsair
2oz. (60ml) Pallini
limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime
juice.
Fat ¾oz. (22.5ml)
preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire
Shrub
Shake

42. The Technique

43. The Technique
Blender Confidential

44. The Technique
Ice Shaving: Hello, Mr Hatsuyuki!

45. The Technique
Ice Shaving: Hello, Mr Hatsuyuki!

46. The Technique
The Generic Blender Sour
2¼oz. (67.5ml): something containing 40% ABV
( = 0.9oz / 27ml pure ethanol)
AND
0.45oz / 12.75g sugar ( = 190g/liter sugar)
½oz. (15ml): of freshly squeezed & strained lemon or lime (or
other sour) juice. Sour juice – usually 6% acid.
4oz. (120ml): ice
2-5 drops: saline solution*
*Saline solution: 20g salt in 80ml water

47. The Technique
The Generic Blender Sour
2¼oz. (67.5ml) something
containing 40% ABV & 0.45oz /
12.75g sugar.
½oz. (15ml) of freshly squeezed &
strained lemon or lime (or other
sour) juice.
4oz. (120ml) ice
2-5 drops saline solution
The Daiquiri
2¼oz. (67.5ml) 35% ABV rum, sugared
with 212g/liter
½oz. (15ml) of freshly squeezed &
strained lime juice.
4oz. (120ml) ice
4 drops saline solution
Result: 157ml, 15% abv,
8.1g/100ml sugar, 0.57% acid

48. The Technique
The Art Of The Ziploc

49. The Technique

50. The Technique
The Generic Blender Sour
2¼oz. (67.5ml) of 40% ABV
& 0.45oz / 12.75g sugar.
½oz. (15ml) of juice.
4oz. (120ml) ice
2-5 drops saline solution
The Blender Daiquiri
2¼oz. (67.5ml) of
35% ABV sugared rum,
½oz. (15ml) lime juice.
4oz. (120ml) ice
4 drops saline solution
Result:
157ml, 15% abv,
8.1g/100ml sugar,
0.57% acid
(extra 45g ice)
The Ziploc Daiquiri
2oz. (60ml) of 40% ABV
rum
Fat 5/6oz. (26ml) lime
juice.
2oz. (60ml) water
2 drops saline solution
¾oz. 1:1 simple syrup
Result:
169ml, 14.2% abv,
8.4g/100ml sugar,
0.93% acid

51. The Technique
The Ebony v2
1oz. (30ml): Pallini Limoncello
3oz. (90ml): Carpano Antica Formula sweet vermouth
1½oz. (45ml): vodka
½oz. (15ml): fresh lemon juice
3½oz. (105ml): water
4 drops: saline solution*
*Saline solution: 20g salt in 80ml water

52. The Technique

53. The Technique
The Clare-Amalfi
¾oz. (22.5ml): Pallini Limoncello
¾oz. (22.5ml): Knappogue Castle 12 Year Old
½oz. (15ml): vodka
½oz. (15ml): Campari
½oz. (15ml): acid-adjusted orange juice*
¼oz (7.5ml): simple syrup (1:1)
2 drops: saline solution
*Acid-adjusted OJ: 32g citric & 20g malic acid per 1 liter OJ

54. The Technique

55. What They Won't Teach You In
Frozen Drinks School.....

56. Thank you!Thank you!
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@PalliniUS@PalliniUS
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@cookingissues@cookingissues
@pallinilimoncello@pallinilimoncello