Horseradish Vodka

Horseradish Vodka
Stefan Wettainen


This is my favorite vodka infusion, with just the right amount of bite. Mike Wiley, the brilliant chef at Eventide inPortland, Maine, describes his experience with it: ‚ÄúI had a nip of it with some smoked swordfish belly last night and looked up to find that I was standing in a column of golden light.‚ÄĚ It may not be holy water, but it‚Äôs bracing!

Taste the vodka after 24 hours. If your horseradish isn’t especially potent, you may want to let the vodka infuse for up to 48 hours.


  • 1 (750-ml) bottle high-quality vodka
  • 1 1‚ĀĄ2 ounces fresh horseradish root, peeled (about a 2 1‚ĀĄ2-inch chunk)


  1. Transfer the vodka to a wide-mouth 1-quart jar, reserving the original bottle. Cut the horseradish into 6 pieces and drop them into the vodka. Close the lid and allow the vodka to infuse at room temperature for 24 hours. Strain the horseradish and transfer the vodka by means of a funnel into the reserved bottle. Chill well before serving. The vodka will keep indefinitely in the freezer.

Reprinted with permission from Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.

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