Dill-and-Garlic Vodka
Published June 15, 2013
Victor Prado for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris.
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Ingredients
½ cup loosely packed dill, washed, patted dry, tough stems removed
1 clove peeled garlic
750 milliliters vodka
Nutritional analysis per serving
1 gram carbs; 817 calories; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the dill, garlic and vodka in an airtight glass container (like a Mason jar).
- Step 2
Seal tightly and refrigerate for 24 to 48 hours.
- Step 3
Strain into a glass pitcher; add fresh sprigs of dill and a few cucumber slices. Serve very cold.
Private Notes
Comments
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!
This is great in a Bloody Mary or Bloody Caesar, just sayin...☺️
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!