Horseradish Infused Vodka Recipe
Becherovka, Lemon, Ginger syrup
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Ingredients
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Horseradish-Infused Vodka
Ginger Syrup (makes ~250 ml)
Method
Ginger Syrup
- 1
Make ginger syrup
Combine 250 ml water and 200 g sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add 50 g thinly sliced fresh ginger and bring to a gentle simmer for 8–10 minutes to infuse flavor. Do not boil vigorously. Remove from heat and let steep, covered, for 20–30 minutes for stronger ginger flavor. Strain through a fine mesh sieve, pressing on the ginger to extract liquid. If using, stir in 15 ml fresh lemon juice. Cool to room temperature, then refrigerate. Yield about 200–250 ml syrup. Reserve 45 ml for the cocktail; keep remainder refrigerated for up to 2 weeks.
Horseradish-Infused Vodka Base
- 2
Prepare horseradish and ginger
Peel the horseradish root and grate it finely. Peel the ginger and cut into 2–3 rough slices (or grate lightly). Place the grated horseradish (75 g) and the 40 g ginger into a clean, wide-mouth glass jar that will hold at least 1 L.
- 3
Combine with vodka
Pour the full 750 ml bottle of vodka over the horseradish and ginger, making sure the solids are fully submerged. Add the lemon zest strips (about 1 tablespoon worth) to the jar. Seal the jar tightly.
- 4
Infuse
Store the jar at room temperature away from direct sunlight. Steep for 24–48 hours, tasting at 24 hours. Horseradish can become very pungent; 24 hours will deliver a spicy, aromatic note while 48 hours yields stronger heat. Remove infusion earlier if flavor is sharp or peppery beyond preference.
- 5
Finish infusion
When desired intensity is reached, strain the vodka through a fine mesh sieve lined with several layers of cheesecloth or a coffee filter into a clean bottle to remove all solids. Discard solids. Optionally filter a second time for clarity. Stir in 60 ml Becherovka to the infused vodka to add herbal bittersweet complexity and smoothness. Chill the finished spirit in the refrigerator or freezer before assembling cocktails.
Assembly & Serving
- 6
Build the cocktail
In a mixing glass filled with ice, combine 60 ml chilled horseradish‑infused vodka (measured from the finished bottle), 45 ml ginger syrup, and 15–20 ml freshly squeezed lemon juice (about half a lemon; optional for brightness). Stir gently for 15–20 seconds to chill and slightly dilute. Taste and, if you prefer stronger herbal notes, add an extra 5–10 ml Becherovka (already included if you added during finishing).
- 7
Strain and garnish
Double-strain the cocktail into a chilled coupe or rocks glass over one large ice cube (or 4 cubes for a rocks glass). Express a lemon peel over the drink to release oils and use as garnish. Optionally, add a thin slice of fresh horseradish or a small candied ginger on a pick as a savory garnish (note: fresh horseradish garnish will be pungent).
- 8
Serve
Serve immediately. The drink is best enjoyed chilled. Advise guests that there is a gentle sinus-clearing horseradish heat balanced by ginger sweetness, lemon brightness, and Becherovka herbal complexity.
