I already tried to freeze whisky, to have some ice cubes which won't dilute the drink while they melt, and it doesn't work. For the boiling point, I don't know, I tried hot pastis once (no more chocolate), and half of the evening left my mind. To have a little pastis taste in hot water, you have to use 1 volume of pastis for 1 volume of water.
Does somebody has already tried to cook spaghettis in vodka? (Beware of alcohol vapors!)