Flavoured Vodkas
Photography by Manja Wachsmuth.
Make a single fruit version or a concoction of spices and herbs – let your imagination run wild when making these versatile bases for use in your favourite cocktails.
INGREDIENTS
500ml (2 cups) vodka per flavouring
Lemongrass and Chilli
1 large stalk lemongrass, sliced thinly
1 long red chilli, halved but stem intact
Sichuan Peppercorn and Ginger
1 tablespoon Sichuan peppercorns
8 slices fresh ginger
Rhubarb and Vanilla
300 grams red rhubarb, washed and sliced 3cm pieces
2 teaspoons caster sugar
1 vanilla bean, halved and seeds scraped out
sterilized bottles or jars, with tops or seals
METHOD
Place the flavourings in each bottle and pour over the vodka, making sure it covers the fruit.
Seal tightly and store in a cool place out of the sunlight. Shake the vodka daily and leave to infuse for at least one week or up to one month.
You can strain the flavourings out of the vodka before gifting or leave them in. Once strained the vodka will keep for several years!
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!