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(37)
Notes
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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.

Ratings

4 out of 5
37 user ratings
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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!

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