|A glass of beet vodka|
When I was younger, I maintained that vodka was kosher for Passover. It's made from potatoes, so it had to be ok.
Of course, unless a product is actually certified kosher for Passover, it is not ok.
Enter Lvov vodka, certified kosher for Passover. And made from beets.
Beets have always had a place at my Passover table. Instead of a roasted shank bone, I used the vegetarian alternative, a roasted beet.
Vodka, a neutral spirit, has no flavor, so I detected no earthy beet notes in the vodka. But I thought it would be great to infuse the vodka with beets, which would give it a bit of flavor and vibrant color.
Beet vodka1 750 ml bottle of vodka
2 beets, scrubbed, but not peeled
Cook the beets in boiling water until soft, about 1 hour.
Peel, slice and put in a large mason jar. Fill with vodka and refrigerate.
After a week, the vodka will be deep red. Strain out the beets and keep vodka in the refrigerator (or freezer if you want to do shots).
Beet vodka cocktail1/2 ounce ginger syrup (recipe below)
1/2 ounce lemon juice (I used pink lemons, which had pretty skin, but no special flesh color)
2 ounces beet vodka
1 slice pickled beet
1 spear cucumber
fresh horseradish (optional)
Fill a shaker with ice. Add the ginger syrup, lemon juice and beet vodka. Shake till cold, then strain into a martini glass.
Garnish with pickled beet and cucumber. Grate some fresh horseradish on top, if desired.
Ginger syrup1 cup water
1/2 cup sugar
3 slices of fresh ginger, peeled.
Place everything in a small saucepan. Heat until sugar dissolves. Cool and refrigerate. Keeps for about 2 weeks
Note, I was given a sample bottle of Lvov vodka. Opinions expressed are my own.