- Wash, peel and slice a small piece of horseradish root.
- Put the slices in a clean glass jar with tight-fitting lid.
- Cover the root slices with clear, unflavoured vodka - 40% alcohol content (80 proof).
- Let steep for 3-4 days in a dark place at room temperature
- Shake lightly and taste from time to time.
- Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
- Let sit for a few days and enjoy. Storing in the freezer works well.
- Cardamom: takes about a week or so for the pods (5-6 per 500 mL) to get properly infused, and very well worth it. Very warming, lovely nose, goes down really smooth and mixes well with a few others below (I'll get to that) - good served room temp or chilled.
- Clove: given how much harder they are, give the whole cloves (8 per 500 mL) about two weeks to infuse. Very nice golden color and definitely best served chilled.
- Ginger: You'd think this could carry it alone, but not quite. The palette of the ginger (half a small root section, sliced, two weeks) doesn't quite cover all the alcohol, so it's really best left as a compliment to others.
- Chili: Fine as a shooter, but also lovely as a compliment to the horseradish in a dry, spicy martini. Several small chilis, two weeks.
One great outfall of this is the Masalatini. Incredibly smooth and with a range of flavors you don't normally get in mixed drinks, I highly recommend keeping enough of each of these in stock to mix up a few of these.
MasalatiniSo now it's all down on paper. Pixels, rather. Another recipe upcoming soon.
- 1 oz. cardamom schnapps
- 1/2 oz. ginger schnapps
- 1/2 oz. clove schnapps
- 1/2 oz. dry vermouth
- several dashes bitters
- Combine all in shaker with ice; mix thoroughly
- Serve up