5 Ingredients or Fewer

Horseradish Vodka

March 27, 2011
1 Rating
Author Notes

This is great on a cold winter night, or when you have a cold, or in a Bloody Mary. I always keep a bottle of it in the freezer. I learned about it 20 years ago on a night when the temperature was 15 below zero, at a great little Russian restaurant in Steamboat Springs, Colorado. The woman who ran the restaurant had about 30 flavored vodkas, long before they became so popular. We tried many kinds, but this was our favorite. She told us how to make it at home. - Mojolyn —Mojolyn

Test Kitchen Notes

Mojolyn's description of this recipe says it serves 8-20. You may find it only serves 1, because you just keep sampling it, and oops, it's gone. I made the mistake of using an opened bottle...so now I don't have any left. I did let it steep for 3 days in the freezer and it got stronger each day. I used some of it in a fresh salsa and that gave it a nice kick. - lorigoldsby —lorigoldsby

  • Serves 8-20
  • 1 bottle good quality vodka
  • 1 5" piece fresh horseradish root
In This Recipe
  1. Peel and rinse a 5" piece of horseradish root. Cut it vertically into quarters or slimmer pieces that will fit through the neck of the vodka bottle.
  2. Allow the horseradish to steep in the vodka at room temperature 2-5 days. Taste a bit each day until the vodka has as much horseradish flavor as you like.
  3. Pour the vodka and horseradish through a seive lined with cheesecloth. Discard horseradish. Pour vodka back into bottle.
  4. Store in freezer.

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