Dairy Queen's tradition of flipping the Blizzard upside down before serving dates back to 1959, initiated by Ted Drewes Jr. at a St. Louis custard stand. Drewes performed the flip to satisfy a customer's demand for a thicker malt, stating that if it fell, it was free. This practice was adopted by Dairy Queen when the Blizzard was introduced in 1985, showcasing its unique texture. The Blizzard's composition, containing only 5% butterfat and incorporating air for creaminess, ensures it doesn't fall out when flipped, making it a memorable part of the customer experience.
"When you order a Blizzard at Dairy Queen, employees flip it upside down to demonstrate its thickness. This tradition has roots dating back to 1959."
"Ted Drewes Jr. first flipped a concrete upside down for a customer who wanted a thicker malt, leading to the tradition's inception in custard stands."
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