Pomegranate vodka

by Alissa Timoshkina

A Russian-inspired drink that captures the spirit of Christmas

What can I say, Russians do like to drink and vodka is of course part of their culinary identity. The word vodka originates from the Slavic voda, which means water. Just like the French eau de vie (brandy) or Gaelic uisce beatha (whiskey), the spirit is appreciated as a vital part of the diet. I see this love for ‘the water of life’ as a uniting factor, as it is shared by so many cultures where drinking is inextricably linked to the way we eat.

What I love most about vodka is that it turns a meal into a ritual, filled with toasts and punctuated by a specific selection of dishes. Infusing vodka is a great way to add flavour to the fiery liquid and to make the food pairing all the more exciting. While it is not a traditional way of drinking infused vodka, you can also add it to cocktails.


½ pomegranate, seeds and juice
1 medium orange, peel
2 cinnamon sticks
1 tsp cloves
1 tsp black peppercorns
3 cardamom seeds
750ml good quality vodka

1 litre kilner jar


Place all the ingredients in the jar and close firmly. Leave to infuse in a dark place at room temperature for a minimum of 4 weeks. The longer the infusion time, the better the flavour.

Recipe: Alissa Timoshkina