Strawberry Daiquiri

A freezer set cold enough can do things ice cannot: freeze a whole slush batch ahead, turn juice into shaking ice, and chill a pitcher of Manhattans to the right temperature without over-diluting it. Dave Arnold's freezer tricks and recipes.

Shaking is violent, quick and forgiving: ten seconds with almost any ice makes a good drink. What matters is foam-making ingredients, a dry shake for egg white, ice with its surface water flicked off and a careful strain.

Muddled herbs turn brown because crushing them wakes up enzymes. Dave Arnold beats the enzymes by freezing herbs in liquid nitrogen before crushing them, or by blending them straight into the spirit, and shares four recipes.