Iceberg Vodka: Between A Frozen Rock and a Real Hard Place

By on April 27, 2013

Iceberg Vodka: Between a Frozen Rock and a Very Hard Place

Want a great start to a cocktail party?  Bring out the simplest, clearest spirit I’ve seen, Iceberg Vodka. Made in Canada using honest-to-pete melted icebergs from Newfoundland and Labrador, this vodka is amazingly pure.  How pure?  The company reports that icebergs are 700 times more pure than tap water.

Now before you get your knickers in a knot over the desecration of the icebergs – yes, we know they’re melting – but this company is licensed and only uses iceberg chunks that break off from the larger ones.  They have a limited license and can only harvest so much in a year.  So calm down.  Drink up.  You’re gonna love this stuff

Iceberg Cucumber Vodka calls to these glasses

Iceberg Cucumber Vodka calls to these glasses

And if that isn’t enough, besides producing this fabulous crystal clear vodka, the company began making flavored vodkas.  I know.  Most of the others I’ve tasted just seem like teenager booze with fake chemical versions of flavors with gawdawful names I will not repeat here.

But Iceberg makes equally clean and lovely vodkas with some flavor.  Take the Cucumber.  It’s clear as the proverbial crystal,  redolent of real cucumber and makes the simplest martini I know.

Cucumber Martini

2 ounces Iceberg cucumber infusion vodka

½ ounce dry vermouth

1 paperthin ribbon of cucumber for garnish

Fill a shaker with crushed ice then add Iceberg and vermouth and give it a good shake.  Strain into a martini glass.  Garnish with a piece of cuke you’ve sliced with a potato peeler then make a candy-like curl with a toothpick.  Serve at once.

Iceberg vodka, cucumber martini

Iceberg vodka, cucumber martini

 

Iceberg has a few other tricks up its sleeve.  I tried their so-called Health cocktail and laughed out loud.  Not only is it healthy but it’s delicious.

The Vegan

2 ounces Iceberg cucumber infusion vodka

6 ounces fresh carrot juice

1 celery rib with leaves for garnish

Fill a shaker with crushed ice then add Iceberg and carrot juice and give it a good shake.  Strain into a tall 8 ounce tumbler.  Plunk a celery rib in and drink it down. Yum!

The Vegan Cocktail made with Iceberg Cucmber Vodka

The Vegan Cocktail made with Iceberg Cucmber Vodka

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”