Sipping Glaciers

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Travel in the 21st century means you can fly to the other side of the world for a few short days with little more than a toothbrush and a change of clothes.

Which is what I did last week when I flew from Geneva, Switzerland to Palmer, Alaska.

It took me four blissfully uneventful but long flights on very large planes (and a drive in a large SUV) to get to my destination, but the fifth flight was of an entirely different nature, and decidedly retro in more ways than one.

The fifth plane. All photos: PKR

The fifth plane.
All photos: PKR

Pre-flight, we stopped off at a local place and tried a few locally produced goods. Actually, our pilot Rob was having lunch. We arrived late and decided on afternoon cocktails in lieu of food. After all, we were just along for the ride.

Both cocktails were made with vodkas produced by Alaska Distillery in Wasilla, Alaska, just up the road from Palmer.

The Imperial Mimosa included the unlikely (for me) ingredient of Sprite, which I can honestly say I haven’t drunk since around 1985. More importantly, it included Permafrost Vodka, which is made from iceberg meltwater harvested in Prince William Sound.

I suppose of all the things glacier meltwater might become instead of staying put in a glacier, premium vodka is decidedly not the worst.

The Glacier Made Imperial Mimosa (right) and the Alaskan Birch Syrup Coffee Cooler (left).

The Glacier Made Imperial Mimosa (right) and the Alaskan Birch Syrup Coffee Cooler (left).

The Coffee Cooler was a version of a White Russian, one of my favorite deadly sins when it comes to cocktails. It was made using Birch Syrup Vodka, birch syrup being made from a sweet tree sap and similar to maple syrup.

Now, it was a bit early in the afternoon to start trying straight shots of these two vodkas to get the true shape of their taste, so we stuck with our two Alaska-sized cocktails.

And they were both delicious – unique in their own ways. The Coffee Cooler is probably the most flavorful White Russian I’ve ever had, likely due to the sweet vodka and the excellent locally-roasted coffee. The Imperial Mimosa was surprisingly un-Spritey, refreshing and clean.

The menu and the mixes at the Palmer City Ale House.

The menu and the mixes at the Palmer City Ale House.

It appears that Alaska Distillery spirits are readily available in some U.S. states and not at all in others. Nor is are they available yet in Europe, as far as I can tell.

Which is a pity, since I was sorely tempted to try their other highly-acclaimed spirits, especially the smoked salmon vodka and the hemp-seed variant known as Purgatory. But we had a flight to catch.

And while 21st-century travel means getting around the world and back with just a toothbrush and a change of clothes, 21st century travel limitations prohibit carrying bottles of vodka in carry-on luggage over three flights back home with transfer times that require sprints between terminals.

What this means, of course, is that I will have to go back to Alaska.

As for the post-cocktail flight in the Cessna, more on that tomorrow.

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