I created this recipe after a trip to Poland. A restaurant in Warsaw specialize in pairing flavored vodkas with different dishes. When I tasted the horseradish vodka I knew I had to recreate it at home. And it is great served with the gefilte fish or as a base for a Bloody Mary. I keep it in the freezer and it lasts for as long as it takes for you to drink it…even years!
Horseradish Infused Vodka
750ml. of vodka
¼ cup shredded peeled horseradish root.
- Peel part of the long end of the horseradish root (save the bulbous top for a seder plate). Rinse and pat dry.
- Using a vegetable peeler peel the horseradish into two inch lengths. Place in a measuring cup until you have ¼ cup.
- Place the grated horseradish in the bottle, reseal and place in the refrigerator until needed. Or place in the freezer after a week.
- If following the Ashkenazi minhag, custom, for Passover make sure the vodka is potato based to conform to the rules about kitniot.
- ¼ cup gives the vodka a good kick but if you like your foods hotter then more grated horseradish can be added.