BBC navigation


Vodka recipes

A white, generally neutral-tasting spirit, distilled from cereals, root vegetables or grapes. Potatoes, rye, barley and wheat are the most common bases used to make vodka. Vodkas flavoured with fruit, such as cranberry or citrus fruits, are increasingly popular, but they’re not new (bison grass and plums, for example, are traditional flavourings).

Buyer's guide

Vodka varies widely in price. It’s unlikely that the quality of some ‘super-premium’ vodkas, tricked out in fancy packaging, is in line with their hefty price-tags, so approach these with caution. Likewise, the least-expensive vodkas can have an unpleasantly harsh flavour, so choose wisely.


Vodka, particularly the unflavoured varieties, can be kept for long periods after being opened.


Most vodkas are filtered after distillation, which makes them very pure and ideal for mixing in cocktails. Vodka can be used in cakes and for curing foods such as salmon.

Article by Susan Low

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more spirits recipes

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.