Dave Arnold’s Italiano Stalliano

By Dave Arnold

Published March 29, 2014

  • Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea.
Media 1 of 1
Total Time
About 5 minutes, plus several hours' freezing
Rating
5(8)
Comments
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Ingredients

Yield:2 5-ounce drinks

  • 2 ounces vodka

  • 2 ounces 84 6/10-proof Galliano

  • 2 ounces water (use the freshest water possible; avoid water that has a bad taste or aroma)

  • 3 ounces orange juice (fresh-squeezed and strained of pulp)

  • 1 ounce lemon juice (fresh-squeezed and strained of pulp)

  • 1 pinch salt

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 175 calories; 78 milligrams sodium; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make sure your freezer is set to its coldest setting. Combine all ingredients in a Ziploc bag, as airtight as possible, and place in freezer.

  2. Step 2

    Freezing will take several hours. (It is best to make the mix in the morning and serve it in the evening. The quality of the lemon juice will degrade gradually if it is stored longer.) The mix will never get completely solid because of the alcohol and sugar. When ready to serve, blend for a few seconds until it becomes homogeneous. Serve in coupe glasses.

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Ratings

5 out of 5
8 user ratings
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Comments

oinonio

Couldn't you shake this with 2 oz. of "very fresh" ice and avoid the freezer and timing?

Laura

Used my ice cream maker to slush it up - mixed cold ingredients in a cold measuring cup then added to the maker. Twenty minutes later, a slightly slushy luscious drink. Yum will make again!

oinonio

Couldn't you shake this with 2 oz. of "very fresh" ice and avoid the freezer and timing?

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