Dill-and-Garlic Vodka

By Rosie Schaap

Dill-and-Garlic Vodka
Victor Prado for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris.
Rating
4(38)
Comments
Read comments

Featured in: Sorrel

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

  • ½cup loosely packed dill, washed, patted dry, tough stems removed
  • 1clove peeled garlic
  • 750milliliters vodka
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put the dill, garlic and vodka in an airtight glass container (like a Mason jar).

  2. Step 2

    Seal tightly and refrigerate for 24 to 48 hours.

  3. Step 3

    Strain into a glass pitcher; add fresh sprigs of dill and a few cucumber slices. Serve very cold.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Coolelle

The dill flavor is fabulous, but the garlic seems out place. We definitely loved the addition of cucumber, but found that muddling it was better than just dropping in a slice — we tried it both ways. It’s a great idea to make your own herby concoctions, so Thank You for the idea!

Coolelle

The dill flavor is fabulous, but the garlic seems out place. We definitely loved the addition of cucumber, but found that muddling it was better than just dropping in a slice — we tried it both ways. It’s a great idea to make your own herby concoctions, so Thank You for the idea!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.