Horseradish Infusion with Garlic and Honey
⏳ Time
30 minutes + 3 days 5 hours
🥕 Ingredients
9
🍽️ Servings
5
Description
Recipe from Edward Smith, head bartender at a popular American restaurant. This infusion, based on an original recipe, has a fresh and spicy aroma. The bright taste of the drink features the characteristic sharpness of horseradish, the freshness of celery, the tartness of lemon, with a warming hint of cinnamon and a light sweetness of honey that elevates the entire bouquet.
Ingredients
- Vodka - 1 qt
- Horseradish Leaves - 7.1 oz
- Celery stalk - 3.5 oz
- Cinnamon - 1 piece
- Garlic - 0.7 oz
- Bay leaf - 4 pieces
- Green peppercorns - 0.7 oz
- Honey - 2.8 oz
- Meyer Lemon Juice - 1 fl oz
Step by Step guide
Step 1
Peel the horseradish, rinse it under running water, and remove any suspicious spots.
Step 2
Cut the horseradish into four to five pieces, place it in ice water, and leave it for 5 hours. This step is optional, but it helps to remove excess bitterness and pungency that can seriously irritate the stomach. Additionally, it will be easier to cut or grate the horseradish later, as it will be less pungent.
Step 3
Meanwhile, prepare the honey: pour about 100 ml of vodka into a jar with a lid, add the honey. Mix well, close the jar, and shake it to dissolve the honey.
Step 4
After 5 hours, remove the horseradish from the water, place it on a paper towel, and let it dry. Cut the horseradish into small cubes or thin strips (do not grate it under any circumstances).
Step 5
Also, cut the celery. Peel the garlic and cut it in half.
Step 6
Place the horseradish and celery in a jar, add the lemon juice, bay leaves, pour in the vodka with honey, add the cinnamon and black pepper. Mix everything well.
Step 7
Pour in the remaining vodka, tightly close the jar with a removable lid, and leave it in a dark, cool place (in a cupboard or cellar) for 21 days.
Step 8
Every day, the jar should be opened and the contents stirred. You can simply shake it vigorously.
Step 9
Strain the infusion first through a sieve, then through two to three layers of cheesecloth or a coffee filter to make it completely clear.
Step 10
Pour the infusion into a bottle, seal it, and let it rest for 3–4 days.
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