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Ice Berg Cocktail

Ice Berg Cocktail

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If its bright blue and red colors don't grab your attention, the Ice Berg’s flavorful and rich taste is bound to do the trick. It was crafted by Esperanza, an Auberge Resort in Cabo San Lucas, as part of its "Americanisimo" Fourth of July package. The orange and peach flavors make this drink perfectly summery, and the bitter blue curacao cuts that sweetness to make it the perfect, refreshing cocktail to sip on all Fourth of July.


  • 2 Ounces Jim Beam
  • 4 Ounces orange juice
  • 1 Ounce peach liquor
  • 1/2 Ounce blue curacao


Calories Per Serving247

Folate equivalent (total)35µg9%

Iceberg Margarita

We can't think of a better way to kick off the summer than with a refreshing cocktail, and this one is quickly becoming one of my favorites. Keith and I love a good margarita (especially our Blueberry Basil one). The fresh, crisp flavors of a "marg" on the rocks, lightly sweetened and served up in a salted-rim glass are enough to make my mouth water. We only recently discovered the magic that happens when you add a bit of beer to this already divine drink.

Commonly known as a "Coronarita", this awe-inspiring cocktail seemed to demand our attention in recent months. Everywhere we went, we saw little beer bottles accessorizing our favorite drink it became impossible to ignore. So on our recent vacation in Mexico, Keith got adventurous and asked our bartender to make him one. It took a few moments, but finally our new friend smiled with recognition: "you mean an Iceberg?" he said, in his beguiling Spanish accent. We watched in awe as he mixed the familiar ingredients (with lots of ice) in a blender and served it over just the right amount of cerveza. We were hooked at the first sip.

Just my 2 cents – Carolyn Mantia

I thought it would be fun to assemble a list of a Martini for every letter of the Alphabet, There are a couple that have 2 recipes because I simply couldn’t pick one.

I challenge you to work your way through the list and let me know your favorites.

I have also assembled a One Year Martini Calendar with a different Martini for Each month of the year.

I hope you enjoy them all.

Appletini Martini
2 oz. Vodka
1/2 oz. Apple Pucker Schnapps or
1/2 oz. Apple Juice or Cider

Combine liquid ingredients in a cocktail shaker with crushed ice. Shake well. Strain into a chilled cocktail glass and garnish with apple slices.

Keep the Appletini really cold and adjust the pucker to suit your taste.

Banana Split Martini
1 oz. Vodka
1 oz. Creme de banane
1 oz. Godiva White Chocolate Liqueur
½ oz. Strawberry syrup
½ oz. Heavy cream
Strawberry for garnish

Combine liquid ingredients in mixing glass. Add ice, shake, strain into your Martini Glass, and garnish.

Candy Cane Martini
1 tablespoon (or so) crushed candy canes
1.5 ounces vanilla vodka
1.5 ounces vodka
1 miniature candy cane

Wet the rim of a martini glass. Place candy cane bits onto a saucer and dip martini glass rim into the crushed candy canes. Add vanilla vodka and vodka into a martini shaker over ice. Shake well. Strain martini into the candy cane rimmed martini glass. Garnish with the miniature candy cane.

Dirty Girl Scout Martini – based on the Thin Mint cookie

1/2 oz Creme de Menthe, green

Dirty Blonde Martini
2 oz. Vodka
1 oz. Johnnie Walker Gold Label
1 oz. Drambuie

Combine ingredients in mixing glass. Add ice, stir to chill and strain into your Martini Glass.

Expresso martini

1 fluid ounce brewed espresso

1 1/2 fluid ounces coffee-flavored liqueur (such as Kahlua®)

1 fluid ounce white creme de cacao

Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Frosty the Snowman Martini
1 part vodka
1 part chocolate liquor
1 part Irish cream liquor
Splash of cream
1 Hershey’s Kiss candy

Add chocolate liquor, Irish cream, and cream over ice into a martini shaker. Shake. Strain into a chilled martini glass rimmed with sugar. Garnish with the Hershey kiss.

Garlic Martini
2 oz gin
1 tbsp dry vermouth
2 tbsp garlic olive juice
2 garlic olives

Add gin, dry vermouth and garlic juice into a martini shaker. Combine gin, dry vermouth and garlic olive juice into a cocktail shaker with cracked ice. Shake well. Strain into a chilled martini glass and garnish with two garlic olives.

1 1/2 oz Three Olives Mango Vodka

1 1/2 oz Three Olives Raspberry Vodka

maraschino cherry for garnish

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a cherry.

Homer Simpson Martini
2 oz vodka
1 oz white rum
1 oz banana liqueur
banana slice

Pour liquid ingredients into a martini shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with banana slice.

Iceberg Martini
2 oz. Gin
Dash White Creme de Menthe

Combine ingredients in a shaker filled with ice, shake and strain into a chilled cocktail glass. Garnish with a fresh mint.

Jack-O-Lantern Martini
3 ounces spiced pumpkin vodka
1 ounce Amaretto
Pumpkin Seeds

Combine vodka, Amaretto and ice in a martini shaker. Shake! Strain into a chilled martini glass. Garnish with pumpkin seeds.

Kentucky Derby Martini
1 oz grenadine
1 oz white creme de cacao
3 oz Kentucky bourbon

Add ingredients into a mixing glass with ice. Stir well. Strain into a martini glass. Garnish with a maraschino cherry

Lemondrop Martini
6 parts lemon-flavored vodka
1 part dry vermouth
Granulated sugar
Lemon twist
Rim a chilled cocktail glass with granulated sugar.

Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with lemon twist.

Millionaire Martini
1 part vodka
1 part gold tequila (the most important ingredient)
1 part rum
1 part Pineapple juice

Combine all ingredients in mixing glass with ice. Stir. Strain into a martini glass

Nuclear Kamikaze

Fill a mixing glass with ice

Shake, Strain into chilled glass, Garnish with Lime

Nutty martini

Pour the vodka and Frangelico into a cocktail shakerhalf-filled with ice.

Add the simple syrup. Shake. Strain into a cocktail glass.

Ouija Board Martini
9 ounces of freezing black vodka
2 ounces chilled Blue Curacao
1 ounce chilled banana vodka
2 chilled gummy worms
Yield: 2 martinis

Pour black vodka into a martini shaker half full of cracked ice. Shake for 30 seconds. Add the Blue Curacao and shake for an additional 30 seconds. Strain into 2 freezing martini glasses. Pour a half ounce of banana vodka into each martini glass. Stir each glass with a gummy worm. Bottoms up, but don’t get too frightened of strange occurrences!

FYI- A Good way to make martini Eyeballs is to use a radish and a green olive with pimento. Peel the radish as to leave some of the red skin to look blood shot then scoop out the middle and stick your small olive inside.

Pickle Martini
2 oz gin
1 tbsp dry vermouth
2 tbsp pickle juice
1 sweet pickle

Add liquid ingredients to a martini shaker half-filled with cracked ice. Shake. Strain into a martini glass. Garnish with sweet pickle

Queen of Hearts Martini

2 ounces cranberry juice
1 ounce orange juice
1 ounce berry-flavored vodka
1 ounces Campari
Crushed ice
lemon juice

Mix cranberry juice, orange juice, vodka, and Campari in a cocktail shaker with ice. Squeeze in lemon juice and strain into a chilled martini glass

Root Beer Martini
2 ounce vanilla vodka
1 ounce root beer schnapps
whipped cream

Add liquid ingredients over ice in a martini shaker Shake. Strain into a martini glass. Top with whipped cream

Saketini Martini
1 1/4 oz Hakusan Dry Sake
(or other 1/4 oz Orange Curacao sake)
3 Orange peels
2 oz Vodka

Combine all ingredients in ice-filled mixing glass. Stir well and strain into chilled martini glass. Garnish with flamed orange peel.

1/4 ounce fresh lemon juice

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with the lemon wedge.

Ugly Sweater Martini

One Peppermint stick or Candy Cane.

Crush half of your peppermint stick. Dip the Top Rim of your Martini glass into peppermint schnapps, then roll in crushed candy cane to decorate. (The Gawdier the better)

Add all ingredients except Candy Cane to a shaker. Shake well and strain into decorated Martini glass. Add remaining candy cane as a stirrer.

Volcano Martini
4 parts tequila
1 part vermouth
Jalapeno Stuffed Olive

Combine tequila and vermouth in a martini glass filled with ice. Stir.
Garnish with the jalapeno stuffed olive

Watermelon Martini Recipe

60ml (or approx 2 oz) Vodka

7.5ml (or approx a splash) sugar syrup
1 slice watermelon

Watermelon Martini Recipe Directions

Chop the flesh of the water melon.
Pour the Vodka and the sugar syrup into a cocktail shaker.
Add watermelon flesh.
Add ice.
Shake vigorously for a minute or two.
Pour and strain into a frosted martini glass.
Finish by garnishing the rim of the martini glass with a thin slice of watermelon.

X-Rated Flirtini

1 part X-Rated Fusion
1 part X-Rated Vodka

Combine with ice in a shaker. Pour into a martini glass.
Garnish with lemon or whatever you have and is fun.
X-Rated Vodka Fusion has provence blood oranges, brazilian mango and passion fruit… makes a good martini!

2 ½ oz. Vodka
1 ½ oz. Cabo Wabo Añejo Tequila
1 oz. Simple Syrup
1 oz. freshly squeezed Lime Juice

Shake with ice and strain into a chilled martini glass. Rim glass with mixture of salt and small amount of white pepper.

Yellow Cake Chocolate Icing Martini

Dip the rim into pineapple juice and then dip into the sprinkles and chill then onto the glass. In the meantime Mixed the Vodka, amaretto and Pineapple jouice together in a shaker of ice. Strain your martini into the chilled glass. Walla it is a yummy yellow cake with chocolate icing just like mom used to make.

1 ounce which chocolate liqueur

Stripe martini glass with chocolate syrup. Combine alcoholic ingredients in cocktail shaker with ice. Strain into glass. Shake espresso with ice. Strain into center of glass. Garnish with a little whipped cream


“The first thing you need to understand” he said, “is that no one really understands how inspiration works.” Those were the words he used, but what did he really think? He looked at the drink, saw the name, saw the adult Icee consistency, saw that bottle of Underberg and he knew what had inspired him to make this drink. He knew that he had just lied to them and he knew he was going to get caught. He had to come clean, but how? Eyes downcast, he took a deep breath, “I have something I have to tell you…” his voice trailed off. There was an awkward pause, before he carried on with renewed vigor, “but, first won’t you join me as we stand and make the Ice-Berg.”

This frozen cocktail was created by Garrett Richard at Prime Meats in New York and the first time I saw a picture of this drink, I knew I wanted to make it. I did not want to try it because I believed that I hated Underberg, but I definitely wanted to make it. Garnishing with a bottle, I love that. Of course, this was before I discovered the amazing Kräuter Sauer and just how versatile this digestif is in cocktails. It is crazy complex and herbal, made with aromatics from 43 countries and aged in Slovenian oak. I was first introduced to the straight stuff in it’s signature 20 ml bottle by a barman in Munich and I hated it. I smiled, said “danke” and quickly looked for a Radler to wash the taste out of my mouth. I still bought the obligatory souvenir pack of bottles to bring home, but I did not save any for myself. It wasn’t till I used it in a cocktail that I discovered just how versatile and wonderful it truly is.

This is a blender drink, so grab your pitcher and pop in 1 ounce of tequila, I used Kah Añejo 1 ounce of orgeat, 3/4 of an ounce of fresh squeezed lemon juice and a bottle of Underberg. Add about 2 cups of ice and blend till you get a nice smooth consistency. You could play any music you want, cause you won’t be able to hear it anyway over the roar of that vintage Oster blender. Pour into something big and garnish with the empty bottle of Underberg, maybe pop the cap into the middle. Did you know that Underberg has a loyalty program where you can trade in those caps for rewards? Well, you do now. I took a look and I want some of these things, way more than I want to drink Underberg. I also found that there is a lively trade in bottle caps on eBay for use in the loyalty program. Yeah, there is a black market for Underberg caps. I don’t know if that makes me proud or horrified, on some level. Maybe a bit of both.

The drink is lovely, though. Although the ingredients are the farthest thing from it, this is practically a tiki drink. This tequila and herbal digestif drink has a tropical feel that cannot be denied. Sure it has citrus and orgeat, but still Underberg in a tiki drink? I think this one has to get the tiki tag as a modern tiki drink. It is also another great avenue for the complexity of those herbal flavors. I was curious to see if it had that evolving taste thing that happened in the Sauer and it definitely does. The first sips were definitely herbal with a vanilla undertone, that later developed into a chocolatey sort of thing with more pronounced anise. I know that sounds pretentious, but the drink legit changes over time. I had plenty of time to sample it, well, when I could steal it back from Laura who loved it. I could only take small sips with lengthy breaks since this drink tried its best to freeze my brain with every taste. That’s a design flaw that a little insulation would sort out quickly, if we could just evolve more efficiently.

Which leads us back to where we started, with me lying to you. I have already made it clear that seeing a picture of this drink months ago, with that bottle sticking out of it was an inspiration to make it. I have explained how I have learned to appreciate Underberg in cocktails. The truth is much simpler though and has a lot more to do with brain freeze than any appreciation for herbal digestifs could ever inspire. The simple, unvarnished truth, as checked by our fact checkers, is that as Liam and I were driving home satellite radio roulette delivered up, “My Heart Will Go On“. Blame it on Captain Smith. Blame it on Jack’s frozen brain. Blame it on Rose’s need for more space on her door. Blame it on Celine Dion, but don’t blame it on the iceberg, that was just minding it’s own business, waiting for the Titanic to drop an Underberg on top and call it a day. That’s my story and that’s the truth, mostly. Stay safe, stay hydrated and stay sane, my friends.

Further Reading



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Iceberg Vodka

We recently tried Iceberg Vodka on the podcast, and we were really impressed with what we tasted, especially in the flavored versions. Before I was contacted by Iceberg, I’d never heard of this brand before. It’s an affordable vodka ($20 range) with some interesting (though not childish) flavor options.

As with many vodkas, it’s story is a large portion of sales, and Iceberg is no different. It’s a corn-based Canadian vodka which uses water from an iceberg as it’s base liquid (50-60% of vodka is water). Iceberg’s site goes into detail about the iceberg “harvesting process,” plus the rationale behind the purity of an iceberg, it’s been frozen 12,000 years, etc. Ultimately, of course, the flavor of the vodka is more critical to it’s long life than it’s backstory, and Iceberg delivers.

Distilled from sweet Canadian corn, Iceberg is a creamy and sweet vodka (thanks, corn!) with an average amount of vodka burn, and is certainly a vodka you should consider in the $20 price range.

Iceberg Ice Fusion Cucumber has lots of cucumber flavor, is not sweetened at all, and is a refreshing and tasty vodka flavor (I’ve tasted a cucumber vodka here before). Lisa recommended mixing this vodka with mint. I’m curious about how it’ll taste in a Bloody Mary.

Iceberg Ice Fusion Creme Brulee isn’t syrupy, though it is sweetened just a touch. This would be great with a hot drink, from coffee to tea to a hot toddy. It’s easier to drink because of the sugar and it has a nice, natural vanilla/caramel flavor. This was Lisa’s favorite of the bunch.

Iceberg Ice Fusion Chocolate Mint is a wonderfully creative vodka flavor, and in this case, it’s not overly sweet. I preferred this flavor to the Creme Brulee because of the toned down sweetness and more subtle flavors – I’m curious to try it out in a White Russian or Alexander cocktail.

I don’t have margaritas often, but when I do, it’s with some bitter amaro. Amaro is a class of bittersweet herbal liqueur that is traditionally drank as a post-dinner digestion helper, but is now picking up great traction in the cocktail world. This drink is called the Ice Berg and utilizes the polarizing German amaro: Underberg.

This is like a twisted form of a margarita, and I mean twisted in the best way possible. Using a full flavored 100% agave tequila is key to counteract the strong flavors of the Underberg. Imagine a margarita you would enjoy during Christmas time, with nutty flavors complimented by warm fall spices. It is fantastic and perfect for the adventurous palate. Plus, how cute is the mini bottle?

Underberg is an intensely bitter German amaro with strong clove undertones. Unlike many amari, it is not sweet and clocks in at a whooping 44% ABV. It’s interestingly sold only in 20ml (.67oz) mini bottles, usually in 3-pack boxes. The flavor is SO strong and potent that the usual consumption method is as a straight quick shot after dinner. I spent a while looking for this in stores, until I realized that my Whole Foods actually carried it. Pick up a pack and try this out – it’s super affordable, usually around $5 for a 3-pack.


I once took an advanced Calculus course and did tremendously well. Most of my class was failing, so we formed a study group. One wintry night, my friends were studying hard and I was looking for something to drink (finding only the above ingredients). One friend said to me, ""We bust our butts studying and we're still on the deck of the freakin' academic Titanic and you do nothing and the icebergs never touch you!"" I whipped up the above concoction and announced that THIS particular Iceberg hits everyone equally hard. Hence, the drink was born.

I once took an advanced Calculus course and did tremendously well. Most of my class was failing, so we formed a study group. One wintry night, my friends were studying hard and I was looking for something to drink (finding only the above ingredients). One friend said to me, ""We bust our butts studying and we're still on the deck of the freakin' academic Titanic and you do nothing and the icebergs never touch you!"" I whipped up the above concoction and announced that THIS particular Iceberg hits everyone equally hard. Hence, the drink was born.

Tulleeho is a provider of beverage education, training and consulting services in India, addressing the hospitality industry, the end consumer and the hospitality student.

Our clients include multi-national and Indian beverage companies, hotel and restaurant chains and stand alone bars and restaurants.

Neil Perry's recipes: Iceberg lettuce and mushroom salad

This dish serves four, or six to eight if included as part of an Asian banquet.

For the salad

1 large wedge iceberg lettuce, washed and dried
2 tablespoons peanut oil
200 g (7 oz) assorted mushrooms, such as enoki, shiitake, shimeji and oyster, torn into even-sized pieces
1 red onion, halved and thinly sliced
1 handful combined mint and coriander leaves
1 spring onion, julienned
2 French shallots, peeled, finely sliced and deep-fried until golden
1 teaspoon ground roast rice (see note)

For the dressing

1 garlic clove, roughly chopped
3 coriander roots, scraped and chopped
2 small wild green (bird's eye) chillies, roughly chopped
pinch of sea salt
pinch of caster (superfine) sugar, 3 tablespoons lime juice
2 tablespoons fish sauce

For the dressing, pound the garlic and coriander roots in a mortar with a pestle until quite fine, then add the chillies and pound a little further. Add the salt and sugar to form a paste. Add the lime juice and fish sauce and taste to balance, adjusting if necessary.

Shred the iceberg lettuce and place on a plate.

Heat a wok over high heat until smoking. Add the oil and, when hot, stir-fry the mushrooms and onion for 30-60 seconds or until just starting to soften. Remove from the heat. Add the dressing, herbs and spring onion and toss together. Spoon the mixture over the lettuce. Sprinkle the salad with the fried brown shallots and ground roast rice to serve.

Note: To make ground roast rice, place a thin layer of uncooked jasmine rice in a frying pan over low heat or in a 150C (300F/Gas 2) oven and toast until it becomes opaque but not coloured. When cool, grind finely in a mortar with a pestle.

• These recipes come from Simply Good Food by Neil Perry, published by Murdoch Books. Available in Australia for $39.95 or from Guardian Books for £16.

Photo: Lettuce and mushroom salad is easy to prepare, healthy and delicious

An iceberg wedge with blue cheese

If there is one thing that Alex has shown me the light of over the course of our relationship–but fortunately, there are many, including ribs, pickles, bourbon and skiing–it’s the consummate beauty of a vacation that entails absolutely nothing. No water skiing, no scuba diving, no afternoon of shopping, no conga lines: just hours upon hours on the beach, tearing through one book at a time. Can you imagine how awful this must be after months of doing things and being ‘on’ and producing things of value for other people in exchange for earning a living? I’ll tell you, it’s a big adjustment.

Day one is always a little bewildering we find ourselves saying “Wow, a whole week?” “Seven DAYS of this?” and “What will we do with ourselves?” a lot. Day two we start settling into the beach life–barefoot, sunscreened, our winter coats looking ridiculous hanging in the room’s closet–and make some dents in our books. By day three, however, we’re pretty used to it all: the bluest–aqua, really–ocean we have ever seen, silky white sand, absurd 3 p.m. cocktails called the Tropicolada and the uncanny ability to take a long post-cocktail nap despite having slept 10 hours the night before, and this is where everything descents into a haze. Without a singular event or laughable attempt at productivity that will serve as a demarcation between the days, we tend to blink twice and its day seven. We wonder how our families are doing. We ponder what plans we have made for the weekend we return.

That is, under the best of circumstances. However, this vacation, this last step–the one when we begin to miss little parts of our regular lives–went terribly awry, and I blame a lot of this on those evil Heavenly Beds they have branded at Westin Hotels. It’s just not fair. I used to love our pillow-top bed, our thick feather duvets and our down pillows but since I’ve been home, they’ve been a constant source of disappointment: my sleep experience has been ruined. But that’s not all this weather has been unseemly and in the greatest of indignities I have had to suffer through, its noon now and not a single waiter has offered to deliver a Tropicolada to my part of the sofa. I cannot believe I am expected to subsist under these conditions.

Alas, this is the part where I am supposed to tell you about the Aruban cookbook I dutifully picked up at a gift store with mouth-watering recipes for fried plantains, coconut cake and pigeon pea stew and alarming ones for iguana soup, or at the very least, provide you with an approximation of a recipe for that tropical cocktail, but I’ve got none of that for you today because when I came home from vacation, all I craved was a classic iceberg wedge salad. Yes, like the steakhouse kind–by land and not sea. What can I say? My cravings defy logic. Bring me a Heavenly Bed and a coconut rum cocktail and I might be willing to discuss my inconsistencies.

Until then, this recipe is flawless in its own right. With or without crumbled crispy bacon, I have always had a soft spot for these types of salad, likely harkening back to the days when they, along with a side order of broiled mushrooms and steamed asparagus, were all I consumed at steakhouses. I know iceberg is the lowliest member of the lettuce family and that blue cheese dressing was supposed to have gone out of style with flannels but I think we all know how well that’s going, so I say dig in. Nothing screams Seven Days Until Salad Season like a bacon salad!

Merry Christmas to all who celebrate it!

Blue Cheese Dressing
Adapted from several sources

Use this dressing on wedges of iceberg or another crisp lettuce or omit the buttermilk and serve it as a dip with crudites.

Makes about 1 1/4 cups of dressing

1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives

Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt and pepper in a food processor until smooth. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky. Transfer to a bowl and stir in chives.

Do ahead: Keeps, covered and chilled, for one week, though we’ve yet to test that theory.

Watch the video: How to Make Clear Ice Home. Pro. Expert (July 2022).


  1. Stevon

    I can't take part in the discussion right now - there is no free time. I will be released - I will definitely express my opinion on this issue.

  2. Vushura

    What in particular would you like to say?

  3. Mazucage

    Let's talk, give me what to say on this issue.

  4. Helmer

    Yeah, now it's clear ...Otherwise, I didn't really understand right away where the connection with the title itself is ...

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