Horseradish vodka is a sneaky beast (assuming you like horseradish). The bite and burn of the horseradish obscures the bite and burn of the alcohol, meaning your brain does not really comprehend how much you are drinking. It is dangerous, and it is one of my favourite things.
Some leaves taste like nothing, but then there are other leaves that taste very, very good. Using leaves that taste good to flavour spirits is smart and correct but, unless you have an immersion circulator or fancy siphon, it can take days, which is too long. Luckily, you can speed up the process significantly with a blender.
The Portland-based restaurant, Kachka bottles their own, and I’m a fan, but if you don’t live near a horseradish-booze provider, or simply want to play around with potency, you can do so easily with a blender. Just as with our lime leaf vodka, using a blender quickly extracts the pure, bracing flavour of the horseradish. In fact, it’s almost too effective. Because I’m not quite right when it comes to matters of this root, I overdid it with mine, and created a sinus-clearing potion that I am unable to stop sipping, even though it hurts me so. (I should have stuck with my original ratio of 35 grams of horseradish to 375 milliliters of vodka, which tasted very nice, but instead I doubled it. It’s fine. I’m fine.) To make your own, you will need:
375 milliliters of vodka
35 grams of fresh horseradish, peeled and sliced into 1/4-inch coins
2 teaspoons of honey
Chuck everything into a blender (the higher the power, the better), and blend until there are no discernible chunks of horseradish left.
Line a funnel with a coffee filter, and pour the vodka slurry through it, back into the vodka bottle. Chill in the freezer until it is completely ice cold, then drink in a martini, a Bloody Mary, or just do shots of the stuff. (If you have a cold, it’s almost medicinal.)