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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.