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Exploring the history of mixing appliances is like taking a trip through time, filled with creativity and innovation. Here you will find the origins and evolution of blenders, spindle mixers, and slushy machines, all while sharing my personal experiences with these amazing tools.
Early Mixing Tools (1800s)
Before the advent of modern appliances, people relied on manual tools like eggbeaters and shakers to mix drinks and ingredients. These simple devices were the precursors to the sophisticated gadgets we enjoy today.
The Blender
1922: The First Blender
In 1922, inventor Stephen Poplawski created the first blender. Designed to make malts and milkshakes, it featured spinning blades at the bottom of a container. This revolutionary device forever changed how we blend drinks and prepare food.
1933: Improvements by Fred Osius
Fred Osius took Poplawski’s design and made significant improvements, resulting in a more efficient blender. This updated version was marketed by Fred Waring, becoming the famous Waring Blender. Its popularity soared as it found uses in homes, hospitals, and labs.
1937: Commercial Success
The Waring Blender became a household name, helping people create everything from smoothies to soups and later on cocktails. The convenience and efficiency it offers are unmatched.
Was named the "Miracle Mixer," then introduce it at the National Restaurant Show in Chicago in 1937. The Waring Blendor® name was adopted shortly thereafter, and in 1938, the product was officially renamed the Waring Blender.
1946:
In an effort to diversify Oster Manufacturing Products from barber equipment to small household electrical appliances, John Oster purchased the Stevens Electric Company. At that time, Stevens Electric Company mainly manufactured drink mixers for soda fountains and bars. With the acquisition of this company, John Oster instructed his engineering staff to find ways of improving mixers for other uses. At the time, Steven J. Poplawski was already experimenting with a mixer to blend and chop foods such as vegetables, to reduce them to a fluid state. The Oster engineers completed the experiments that Mr. Poplawski had started, and a new product was introduced. This product came to be known as the Osterizer® Blender, which has become the staple of Oster® Blenders today
The Spindle Mixer
1936: The Hamilton Beach Spindle Mixer
Hamilton Beach introduced the spindle mixer in 1936. This machine quickly became popular in soda fountains for making creamy milkshakes. Unlike blenders, spindle mixers use a vertical spindle to mix drinks in a separate container, perfect for achieving a fluffy texture.
I often use my spindle mixer to create frothy cocktails that need a bit of fluffiness. It works wonders with crushed ice, giving drinks a delightful, airy texture.
Growth and Popularity
1940s-1950s: Household Staples
After World War II, both blenders and spindle mixers became essential appliances in American kitchens. Blenders were great for making frozen cocktails, while spindle mixers were perfect for creamy drinks like milkshakes. These appliances made it easier to enjoy a variety of delicious beverages at home.
1960s-1980s: Modern Features
Blenders saw significant advancements during this period, including variable speeds and pulse functions. The rise of health drinks further increased their popularity. Today, I appreciate these features for the control they provide, allowing me to create the perfect consistency for any recipe.
General Electric 1960
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Tiki Bars and Spindle Mixers
1950s: Tiki Culture
Tiki bars emerged in the 1950s, featuring exotic cocktails that blended rums, tropical juices, and syrups. Spindle mixers were essential for making these drinks smooth and frothy. Cocktails like the Mai Tai and Zombie benefited from the unique texture achieved with a spindle mixer.
The hand blender.
Also known as the immersion blender or stick blender!
The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented it on March 6, 1950. He named the new appliance "bamix," combining the French words "battre" and "mixer," which mean "beat" and "mix."
The hand blender has been around since the 1950s, revolutionizing how we blend ingredients directly in pots, bowls, or even glasses. Its compact size and versatility make it a favorite in kitchens worldwide. Originally designed for professional kitchens, it quickly found its place in home kitchens and Bars.
For Bar Preparation and Cocktails
For me, the hand blender is a game-changer when preparing cocktails. It blends ingredients right in the pitcher glass, ensuring a smooth and perfectly mixed drink. Take, for example, the "Missionary's Downfall" cocktail. This classic tiki drink blends fresh pineapple, mint leaves, honey, lime juice, white rum, and peach liqueur. Using a hand blender, you can effortlessly mix these ingredients and it quick to wash after the use.
As someone who travels frequently, the hand blender is a must-have. Its compact size makes it easy to pack, whether I’m heading to a Guest shift or a symposium. I can whip up my favorite cocktails wherever I go, ensuring I can enjoy a delicious drink no matter the location.
Here what i use:
All-Clad Cordless Rechargeable [600-watt]
Vitamix Immersion Blender, Stainless Steel, 18 inches [625-watt]
The Slushy Machine
1950s: Birth of ICEE
The invention of the slushy machine can be traced back to Omar Knedlik, who created the first ICEE machine in the 1950s. Using a car air conditioner, he froze sodas into a slushy consistency, leading to the first frozen carbonated beverage machine.
1965: The Slurpee
In 1965, 7-Eleven licensed the ICEE technology and branded it as the Slurpee. This clever marketing move made Slurpees a huge hit.
Innovations and Impact
1980s: Frozen Cocktails
Slush machines found a new use in making frozen cocktails, popularizing drinks like frozen margaritas and daiquiris. These machines allowed bars and restaurants to offer a new variety of refreshing, icy beverages.
The Piña Colada, which originated in Puerto Rico in the 1950s, ushered in a golden age for blended drinks throughout the '50s and '60s. However, the landscape shifted dramatically in the '70s with the advent of store-bought mixes for Margaritas and other cocktails the decline of quality in blended drinks start. The surge in popularity of these cheap, pre-made mixes led to a period where blended drinks were often seen as inferior and were dismissed by many in the cocktail community.
In the 1980s and 1990s, frozen drinks earned a reputation as "boat drinks," considered low-quality and lacking in craftsmanship. However, in recent years, there has been a revival. Modern bars are once again embracing the use of blenders, focusing on fresh ingredients and innovative techniques to elevate the quality of frozen cocktails. This renewed interest has restored respect for blended drinks, proving that with the right approach, they can be as sophisticated and delightful as any other cocktail.
Caribe Hilton’s original Pina Colada recipe [from www.hilton.com]
(Serves one)
Ingredients
2 ounces rum
1 ounce coconut cream
1 ounce heavy cream
6 ounces fresh pineapple juice
1/2 cup crushed ice
Optional
pineapple slice
maraschino cherry
Preparation
Combine rum, cream of coconut, heavy cream and pineapple juice in a blender.
Add ice and blend for 15 seconds.
Pour into a 12-ounce glass and garnish with fresh pineapple and a cherry.
Enjoy on repeat all summer long.
From the early manual tools to today's sophisticated blenders, spindle mixers, and slushy machines, these appliances have transformed how we make and enjoy drinks. They are essential in both home kitchens and commercial settings, enabling us to create everything from simple smoothies to elaborate tiki cocktails and frozen treats. Personally, I cherish my time using these machines, whether it's blending a morning smoothie, frothing up a cocktail with my spindle mixer, or reminiscing about the reliability of my favorite blender , the Braun MX 32.
The Braun MX 32: A Personal Favorite
This blender, a classic from the '90s, is no longer in production, but its durability and performance are unmatched. I was lucky enough to save a few of them, and I still use them today in Kaona Room.
The Braun MX31 Multimix blender, [then become MX32 in the ‘80] crafted by Gerd A. Müller in 1962, exemplifies Braun's signature sleek and functional design. This vintage appliance includes a 1-liter glass mixing pitcher mounted on an elegantly designed base with three power settings. Its contemporary look is so advanced, it's surprising to think it originated in the 1960s!
Facts:
It was the famous American writer Ernest Hemingway who helped popularize the Frozen Daiquiri , he frequented the iconic Havana bar El Floridita, where he developed a love for this icy cocktail. The legendary bartender, Constantino Ribalaigua , known as the "Cocktail King of Cuba," is credited with mixing over 10 million Daiquiris during his 4 decades behind the bar. Hemingway’s fondness for the Frozen Daiquiri contributed significantly to its popularity and enduring legacy.
A letter that Hemingway wrote to his son in 1939
“I drank a few highly frozen Daiquiris just to see what their effect would be, it was moderately terrific and made me feel a friend of all mankind.”
A the iconic Havana bar El Floridita, The legendary bartender, Constantino Ribalaigua , known as the "Cocktail King of Cuba," is credited with mixing over 10 million Daiquiris during his 4 decades behind the bar.
It was the famous American writer Ernest Hemingway who helped popularize the Frozen Daiquiri. Hemingway's love for the frozen daiquiri played a big role in making it famous and keeping it popular for a long time, till nowadays.
Recipe from Floridita Cocktail Book [1939]
E. Hemingway Special -
“Papa Doble”
2 Onzas Bacardi.
1 Cucharadita Jugo de Toronja.
1 Cucharadita Marrasquino.
Jugo de ½ limón verde.
Hielo frappe.
Batido y sirvase frappe.
————
2 Ounces Bacardi.
1 Teaspoonful Grape Fruit Juice.
1 Teaspoonful Marraschino.
The juice of ½ lemon.
Frappe ice.
Shake well and serve frappe.
In Havana, Hemingway was known by the nickname "Papa," and "doble" referred to his preference for double the alcohol in his drinks
Hemingway walked into El Floridita by chance and saw the bartender preparing frozen daiquiris, he picked it up and took a sip. After tasting it a few times, he reportedly told the bartender, "This is good, but I’d like it better without the sugar and with double the rum.”
[photo credits and recipe from DDP's personal collection]
Sources:
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