Shared by Sasha Shor
Shared by Sasha Shor
Russian-Style Infused Vodka
Yield: 1 literTime: 20 min + 4-6 days of infusing
Russian-Style Infused Vodka
Yield: 1 literTime: 20 min + 4-6 days of infusingIngredients
- 1 liter of good quality vodka (Sasha prefers Russian Standard, but Tito’s and Ketel One are both good options)
- 1 liter round or square glass bottle with a hermetic seal A funnel
Variations of Infusions
Horseradish-Lemon Vodka:
5” piece of fresh horseradish root, cleaned, rinsed and peeled of all outer layers and dirt, cut into long matchsticks or thin ribbons (discard inner core of root)
Peel of 1 large lemon, cut in strips (do not zest, these need to be large strips of peel with no pith, removed with a peeler)
Chili Garlic Vodka:
1 serrano chili or 2-3 thai chilis, sliced in half, seeds and ribs removed - 2 whole garlic cloves, halved
Ginger Lime Vodka:
Peel of 1 large lime, cut in strips (do not zest, these need to be large strips of peel with no pith, removed with a peeler)
3” piece of fresh ginger root cleaned, peeled and rinsed of all dirt, sliced and cut into large matchsticks
Rosemary-Orange Vodka:
One whole stem of rosemary, rinsed and bent gently along stem to release oils - Peel of 1 orange, cut in strips (do not zest, these need to be large strips of peel with no pith, removed with a peeler)
Preparation
Step 1
Push the cleaned and prepped ingredients into the empty bottle.
Step 2
Using a funnel, pour the vodka into the bottle until full. Seal the closure and place in a dark, room temperature spot for 4-6 days, turning gently up and down to redistribute the aromatics/herbs every 1-2 days.
Step 3
Taste after 4 days and if you like it, transfer to freezer. If you prefer a bolder flavor, seal back up and allow to infuse for 2 more days before transferring to freezer.
Step 4
Chill in freezer 6-8 hours, or preferably overnight before drinking.
