"When passengers set sail for Alaska aboard a Holland America Line vessel - like the 2,650-passenger, Pinnacle-class Koningsdam - glaciers are among the most anticipated sights. But little do they know that glaciers can be seen right in front of their faces at the bar. Well, at least tiny shards of them, as glacial ice is deployed in a lineup of signature cocktails developed by Sam Ross. Yea, that Sam Ross, the one responsible for the creation of the Penicillin and the Paper Plane."
"says Drew Foulk, Holland America Line's beverage director. "You're not only tasting a product that's millennia in the making, but because of the pressure of the glacier, the original snowfall gets compacted into some of the purest cubes you've ever seen. There is some air that gets trapped in this process, and as the ice melts, this air escapes, causing the ice to pop and sizzle.""
Holland America Line uses sustainably harvested Alaskan glacier ice as garnish in signature cocktails aboard ships such as the Pinnacle-class Koningsdam. Bartender Sam Ross created a Taste Alaska menu with drinks like a PNW Penicillin using Westland single malts and the Juneau riffing on the classic Alaska with gin, sherry, yellow Chartreuse and orange bitters. Glacier ice is collected by state permit among floating bergs in Prince William Sound and prepared under Alaskan authority. Glacier pressure compacts snowfall into extremely pure ice; trapped air escapes during melting, producing a popping, sizzling effect called Bergy Seltzer. Cruise cocktail offerings have shifted toward craft-focused, elevated beverages.
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