The name "iceberg" has been used for a few different cocktail recipes over the decades. Whether you're in the mood for vodka or want to float a margarita on your beer, there's an iceberg for you.
The vodka-based iceberg recipe has been around for quite some time. It is an easy, two-ingredient cocktail that can take on two completely different tastes depending on which liqueur you choose.
For a subtle anise, choose Pernod or another anise-flavored pastis or liqueur. When you're in the mood for a minty drink, go with peppermint schnapps. Either variation makes for a nice winter sipper and the key—especially if you opt for the anise version—is to use a top-shelf vodka. Since it makes up the majority of the drink, it will make a big impact on the overall taste.
- 2 ounces vodka
- 1 teaspoon pastis (Pernod, or peppermint schnapps)
In a cocktail shaker filled with ice, pour the ingredients.
- This iceberg makes an excellent dinner drink, either before or after a meal. The anise version is often preferred as an aperitif and the peppermint would be a good choice for dessert.
- While the drink makes a nice presentation when served up in a cocktail glass, it can also be served on the rocks. Simply fill an old-fashioned glass with ice and strain the shaken drink over top.
- You have a number of options for an anise liqueur. Pernod is a popular choice and one of the best-known pastis throughout the world. Though they have the same base flavor, French-made pastis tend to be smoother, sweeter, and gentler than anise spirits like absinthe, ouzo from Greece, or raki from Turkey.
- Pastis are often served on the rocks with a little water. It's rather similar to the iceberg recipe, which uses both diluted ice and vodka to soften the pastis' flavors. In the recipe, anise's bold flavor is made even gentler by using just a teaspoon, though you can pour a little more to suit your taste.