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Oct 1, 2007 02:54 PM

Cooking with vodka

Can anybody suggest some recipes that call for vodka? We've had a few parties lately and since people know my husband enjoys martini's, we have more than enough bottles now! I figured I would try to use some up by cooking with it. We have both regular as well as a few different flavored ones...


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  1. With plain or with Pepper vodka you could make a pasta sauce (tomato, cream, vodka)... I'm sure you could just google it for great recipes. Maybe if you have vanilla or berry flavored you could flambee some fruit? My Italian grandmother makes these cookies (sounds like "vizgote") that call for a jigger of vodka - she claims it makes them nice a light.

    1. Ditto on the tomato cream vodka sauce, Plenty of recipes out there; I make adding some red pepper flakes for a little kick. Also, try this recipe for a shrimp appetizer. It's really refreshing and very little cooking involved. I got this from epicurious a few years ago and have made it several times. Great flavor: note: do not fully cook the shrimp; just barely cook them till they start to turn pink. Also, do not over-marinate, or they will get tough.

      citrus marinated shrimp cocktail
      Bon App├ętit | April 2000

      recipe reviews (32) my notes "I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

      Servings: Makes 6 Appetizer Servings.

      ingredients1 cup orange juice
      1 cup fresh lemon juice
      3/4 cup ketchup
      1/3 cup vodka
      1/4 teaspoon hot pepper sauce
      1/4 cup olive oil
      1 1/2 pounds cooked peeled large shrimp
      1 small red onion, thinly sliced (about 1 3/4 cups)
      1 cup finely chopped fresh cilantro preparationCombine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.
      Makes 6 Appetizer Servings.

      2 Replies
      1. re: mschow

        You could use it to make Cook's Illustrated's new breakthrough pie crust!

        1. re: Becca Porter

          When I saw your post I immediately looked it up on their website (don't get the snail-mail version, just occasionally browse the site) - fascinating! The boards have some interesting comments about the "How" behind it.

      2. This isn't really cooking with vodka, but you can infuse it with raspberries, let sit for a couple of weeks and pour over premium vanilla ice cream. My mother used to make a cherry flavored vokda mix but it's no longer fresh cherry season.

        1. The original comment has been removed
          1. Not cooking, but you could make your own vanilla with it, too.