I was invited into Death or Glory as a guest and received my meal complimentary. No monetary compensation has been received. All opinions expressed here are my own. This post is intended for readers 21 or older.
What happens when you get an invitation to attend a Reyka vodka pairing dinner in Delray? You accept it, of course, and prepare yourself for an evening of liquid indulgence and sipping on glasses of The Glacier. The Glacier? Well, it may sound like a name that came out of no where, but in fact, it makes sense. That is, when you find out what exactly you are drinking — and this makes me like it even more.
The event took place at Death or Glory – a neighborhood craft cocktail bar located in the space formerly occupied by Max’s Social House (and one that we particularly like because it’s all about using the freshest ingredients available). Executive Chef Jesse Steele and Bar Manager Keith Popejoy ran the show and presented a 4-course paired dinner menu to the eager guests featuring an heirloom tomato gazpacho, smoked salmon cakes and a light and airy orange and chocolate mousse. If you missed this one, don’t worry, as this was the first in a series of spirit-pairing dinners.
Reyka Vodka, the featured spirit of the evening, is a small batch, hand-crafted vodka made in Iceland. In fact, it’s made of Iceland, as they like to say. The name Reyka comes from the Icelandic word for “steam” and is made through lava rock filtration, arctic spring water (which is known as some of the purest in the world) & geo-thermal energy. It made for a pure drinking vodka that made the cocktails go down ever-so-smoothly.
While the cocktails ranged from The Fever (Reyka Vodka, lychee, pear, lime, jalapeño), a balanced sweet & spicy combination to the inspiring and farm fresh, A Garden Party cocktail (Reyka, pressed red cabbage, celery syrup, lime, celery soda, sausage jerky), we were drawn to The Glacier for it’s purity and simplicity. Luckily, we were able to sit down with Keith Popejoy and learn how to make it firsthand.
Fill a mixing glass halfway with ice and a few leaves of basil.
Add in 2 ounces Reyka Vodka, 0.5 ounces Pamplemousse and 0.25 ounces Dolin Blanc Vermouth. Stir
Strain ingredients and pour into a highball.
Peel an orange for garnish.
Garnish with an orange peel and basil leave.
Bar Manager Keith Popejoy enjoys The Glacier, a Reyka Vodka Cocktail.
Death or Glory Bar is located at 116 NE 6th Avenue in Delray Beach; (561) 808-8814
- 2 ounces Reyka Vodka
- .5 ounces Pamplemousse
- .25 ounces Dolin Blanc Vermouth
- Fill a mixing glass half-way with ice and a few basil leaves.
- Pour the vodka, Pamplemousse and vermouth into the mixing glass and stir.
- Strain the liquid into a coupe glass.
- Garnish with an orange peel.