I don’t like to discriminate against any food or beverage. Why not approach life with an open mind and an empty stomach? Life’s too short not to eat anything and everything.
With that being said, I’ll admit that in my post-college years, I’m not a vodka drinker. I don’t hate it, I just find it a little simple. That’s why I followed some advice from my co-workers and infused one crystal head skull with copious amounts of organic dill and garlic.
This vodka has a deep complexity and a savory breakfast quality. Drink it in a chilled glass garnished with preserved lemon alongside a plate of lox. Use it in a Bloody Mary.
The Learning Curve //
- Use however much vodka you want and whatever dill and garlic you have: it’s a pretty loose ratio. For 750 ml of vodka, I used a bundle of dill and a small head of garlic. Use that as a starting point.
- If you don’t want to drink it, use it for cooking. Deglaze a pan of potatoes and you’ll have yourself an awesome side dish.
- Fresh dill
- 1 jar