Reyka Vodka & The Viking’s Embrace Cocktail

Perhaps one of the more admirable traits one can possess is adaptability. Walking into a situation, regardless of context and fitting in. Reading a room and knowing just what to do without compromising too much of oneself.

Reyka Vodka | Bartender Atlas
Photo:Jessica Blaine Smith

Reyka Vodka is made in a very specific and unique way, with adaptability in mind.

The water used to make Reyka Vodka comes from thousands of years old glaciers. This water is then filtered through volcanic rock, which Iceland is packed with. The result is water purified unlike water from anywhere else making vodka.

The distillers at Reyka use what the earth provides them to create this easy to drink spirit. The only man made part of the process is a very rare Carter-Head still. The Carter-Head still is just a little guy, holding only about 3000 litres of spirit at a time. It is actually the only still of it’s kind used to make vodka and it runs on geothermal energy. The entire Reyka distillery runs on geothermal energy, while it might seem like an environmentally sound marketing idea, they really just do this because it makes sense. It is what the earth provided for them and they are taking full advantage.

The result is a round and full bodied vodka, which works well in cocktails or on it’s own. It will adapt to whatever flavours and aromas you add to it. Classics like a Moscow Mule or a Vesper will welcome the richness of Reyka’s body. We recommend you trying this fruity and herbaceous Reyka cocktail created by us.

Reyka Vodka | Bartender Atlas
Photo:Jessica Blaine Smith

Cocktail: A Viking’s Embrace
1.5 oz Reyka Vodka
0.5 oz Dry Vermouth
1 oz Orange Juice
0.5 oz Lemon Juice
0.5 oz Aquafaba (recipe below)
3 drops Absinthe

Drop your absinthe into a chilled cocktail glass. Roll the absinthe around the inside of the glass. Set Aside.

Combine all other ingredients in a shaker tine and shake hard for 10 seconds. Double strain into the absinthe rinsed glass. Enjoy.

Aquafaba is a trend amongst bartenders and chefs which uses boiled chick pea water to create a dense foamy characteristic in drinks and food. This is a far more earth friendly source of foam than the traditional egg white. Make it by boiling dried chick peas for at least 30 minutes. Strain the chick pea water into a heat proof container and let cool. Use as needed. Keeps for 3-5 days.

Reyka Vodka | Bartender Atlas
Photo:Jessica Blaine Smith

Post in collaboration with Reyka Vodka and PMA Canada. Please drink responsibly.