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
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
See what other Food52ers are saying.