Vodka is a spirit that divides opinions. Some people won’t touch it after drinking a cheap hairspray-tasting bottle or getting sick on screwdrivers in their younger years. Others see it as a classic cocktail ingredient that deserves a place in every liquor cabinet. But, there are some mistakes everyone makes with vodka. If you’re generally a vodka-avoider, learning the missteps to avoid could turn your relationship around. If you love the stuff, you might improve your drinks and find some new things to do with this spirit.

While vodka is used in drinks more often than it is in food, it can also be a great ingredient to cook or bake with. So we wanted to cover mistakes with both using it in drinks and cooking with it. From not knowing when to use cheap bottles (and when to break out the top-shelf stuff) to using too much vodka in recipes, there are so many errors people can make — but just as many ways to fix or avoid them.

But don’t just take our word for it. We spoke to three food and drink experts: a vodka brand founder, a cocktail expert, and a food blogger who regularly cooks with the spirit. Armed with their hot takes, we’re about to demystify common vodka myths and mistakes and help you avoid these frequent pitfalls.

Read more: Popular Vodka Brands Ranked From Worst To Best

If you’ve made up your mind that all vodka tastes like kerosene, then you might be drinking from the wrong bottle. While vodka is renowned for its neutral taste, the super cheap variants can come off as bitterly unpleasant with a smell similar to paint thinner. Not every affordable bottle is subpar, but there are times when opting for cheap vodka could prove to be a mistake.

There is often a debate whether there’s any significant difference between cheap and high-end brands. “If it’s a martini or any drink where the vodka taste is perceptible, then the difference is immediately noticeable,” says Mia Crusto, the general manager and cocktail expert at ROOF on theWit based in Chicago. A similar sentiment is echoed by Andy Pitts, the owner and curator of Lord Vodka, who opines that high-quality vodka significantly enhances the experience of drinking martinis.

What you intend to use the vodka for is a determinant on whether to go for an affordable or expensive option. “Tito’s is my preferred all-around choice — but for martinis, I prefer Grey Goose or Ciroc as they have a smoother taste,” suggests Crusto. Naturally, there are a multitude of drinks where vodka is the key ingredient, but if the vodka is high-quality enough to taste good in a martini recipe, it should equally be satisfactory in other vodka-driven drinks. When it comes to cooking, especially with savory pan sauces and macerating fruits, use a vodka you enjoy drinking because the clean notes and bite would be more pronounced,” recommends Lisa Lotts from Garlic and Zest.

In certain instances, you don’t really need expensive vodka. We’re not hinting that you resort to the cheapest, nastiest bottle available, as that would invariably affect the overall taste. However, a reasonable bottom-shelf option may sometimes be fitting for a certain drink or recipe.

“When choosing a vodka to cook with, I don’t go with anything super expensive,” Lisa Lotts remarks. “A moderately priced 80-proof vodka will work for most cooking applications.” Anything top-shelf is likely to get lost in the mix in most recipes. “For baked goods or fry batter, a less expensive bottle is fine, as the recipes won’t require much, and those styles of recipes use vodka for different reasons: to create light coatings and flaky textures or crusts,” Lotts continues.

As for drinks, Mia Crusto explains there’s a time and place for affordable vodka. “If you’re putting it in a punch or something else, it’s totally fine to go with something cheaper! You’re probably not going to notice the difference too much there.” So, think about how prominent the vodka is in a cocktail recipe or mixed drink. If it contains a number of other liquors or a lot of juice, soda, or other ingredients, quality is less of an issue. An expensive bottle will just be a waste.

A common mistake folks make when buying vodka is assuming that the more expensive it is, the better it will be. “Quality doesn’t always correlate with price,” notes Andy Pitts. Sure, there is some link between price and quality, but it isn’t as simple as saying that if a bottle costs more, it will definitely be better.

For example, you’ll occasionally get a bottle for $25 that you prefer to a $50 one. And “prefer” is a key word here. When it comes to food and drink, there’s always an element of preference. What some people love, others hate. So you may have to shop around and try a few duds before you find a brand you love. Don’t believe that an expensive spirit is sure to be amazing; judge a vodka by price alone and you might be disappointed.

Discovering quality vodka for your money involves research and sampling, not just focusing on the cost, suggests Pitts. Advice and tasting opportunities may be proffered at a reputable liquor store with informed staff.

The assumption that vodka originates only from grains or potatoes is erroneous. The reality is that vodka can have a wide variety of base ingredients, and appreciating the differences these ingredients yield is crucial. Understanding individual preferences could reveal marked distinctions or enhance personal enjoyment, leading to the purchase of a much beloved bottle.

Andy Pitts elaborates on this topic: “Grain-distilled vodka, such as corn, may invoke a distinctive mouthfeel or burn, despite filtration methods.” He proposes wheat or potato-based varieties for a different sensory experience. However, Mia Crusto argues that it’s more about individual tastes. She recommends actual produce tasting to make an informed decision: “Grey Goose is derived from grapes, Tito’s from corn. Opt for what suits your palate!”

There’s a multitude of choices in the market since vodka can be distilled from a broad range of grains. Wheat-based vodka might carry a hint of zest and aniseed; rye-based vodka often possesses a unique nutty sweetness akin to rye bread. Also, vodka can be fermented from different fruits, with grapes garnering fame for imparting subtle lemon zest flavors. Potatoes, a conventional base for Russian and Eastern European vodkas, deliver a full-bodied flavor and creamy texture.

People often hold back from cooking with vodka due to the fear that it might introduce an overpowering alcoholic flavor to the dishes. However, the key lies in using it with balance and not going overboard. Vodka generally has a neutral taste profile, hence it doesn’t add much to the recipes themselves. Instead, it plays a role in elevating the flavors present in the dishes, a point made clear by Lisa Lotts.

For beginners venturing into the realm of incorporating vodka in their cooking, it’s advisable to stick to a tried and tested recipe that includes vodka. This ensures a measured and balanced addition of vodka in the dish. Lotts further recommends using a measuring tool for adding the spirit rather than freely pouring it from the bottle which might lead to excess.

Once you have gained some confidence in cooking with vodka, you might be inclined to experiment and adjust your familiar recipes to include vodka. The question of how much vodka to use can be answered by Lotts, who suggests that “⅓ to ½  a cup should be good for braises, but an additional 2-3 tablespoons wouldn’t do any harm”. However, remember to start with a small, conservative amount, then gradually increase it until you achieve the desired flavor.

While cooking with highly potent vodka (100 proof or higher) can be a misstep depending on your recipe and cooking method, it’s particularly important to avoid strong spirits while flambéing. For safety reasons, Lotts suggests using an 80 proof vodka, which contains more water than alcohol, thereby reducing the duration of the flame and making the flambé safer.

While overproof vodka is not dangerous to use for other purposes, you might want to rethink using it for a couple reasons. Firstly, overproof spirits have a stronger kick to them. This can be good for certain cocktails or when you’re in a festive mood, but not ideal for a strongly alcoholic sauce or too much of that punchy vodka bitterness. Additionally, overproof alcohol tends to cost more. If your plan is to cook off most of the alcohol in a recipe, using stronger alcohol could be seen as wasteful. Use something with lower alcohol content. This choice could save you money and possibly lead to a better-tasting dish.

Most avid cooks have heard of penne alla vodka. While we definitely agree that this is a delicious dish, it’s not the sole thing you can create with this well-known spirit. If it’s the only thing you’ve ever thought of cooking with vodka, you might be limiting your culinary creativity. There are many convincing arguments why you should be cooking with vodka and there’s a multitude of fantastic dishes you can use it in.

Other plate ideas that involve vodka that you might want to attempt include Bloody Mary soup, martini cheese dip, bruschetta, vodka-infused grilled corn, and baked beans. There are also diverse pasta recipes that include vodka in their sauces that go beyond just a classic penne alla vodka.

Don’t hesitate to adapt and experiment with recipes that typically use other kinds of alcohol. For example, Lisa Lotts shares, “I like to use vodka in any recipe I’d usually add wine or vermouth or to replace water when deglazing a pan. After searing chicken breasts or pork chops, use roughly ¼ cup of spirits to lift the browned bits, scraping them up with a wooden spoon. Season with fresh herbs, a touch of Dijon mustard, and a pat of butter for a tasty pan sauce.”

Ever considered using vodka in desserts and other sweet concoctions? If not, you might want to reconsider. This versatile alcohol can be a handy addition to a variety of sweet dishes, while being nearly tasteless in the final treat. One cooking expert who swears by vodka in desserts is Lisa Lotts, who generously shared some of her secret recipes with us.

According to Lotts, a splash of vodka in pie crust turns out to be a game changer in creating flaky textures. “As the crust bakes, vodka creates and then evaporates pockets of air, leaving a perfectly flaky crust in its place”. However, the magic of vodka doesn’t end with pie crusts. “Shortbread cookies can also benefit from a drop or two of vodka,” she suggests. She notes that vodka helps in making the cookie dough softer and easier to handle. But don’t worry about having alcohol-flavored cookies, she reassures us. “Most of the alcohol is likely to evaporate during baking, resulting in light, crispy, melt-in-your-mouth shortbread cookies,” adds Lotts.

But perhaps, the most surprising application of vodka in desserts is in homemade no-churn ice cream. Generally, ice cream needs an ice cream maker or rigorous manual churning to achieve a creamy texture. However, a splash of vodka in the ice cream mixture can ward off the formation of ice crystals. One last tip from Lotts – vodka-preserved fruits can add a delightful boozy flavor to your sweet dishes while preventing bacterial growth.

There’s one crucial factor to bear in mind when cooking with vodka. One common mistake people commit is not allowing the vodka to cook off sufficiently. The downside of inadequate cooking is that it may leave a strong alcohol flavor in your dish, which can be off-putting. Therefore, if you are planning to use vodka in your culinary experiments, ensure that it is adequately cooked off to get the best results.

Have you ever wondered how to ensure the alcohol in your meal is cooked thoroughly, so that your dish not only tastes fabulous but also doesn’t retain the harsh taste of vodka? The secret lies in either simmering it steadily or using high heat for speedy cooking-flambéing is a good example. If unsure, stick to your recipe directions, which should provide adequate simmering time to bring out the flavors and soften the strong vodka taste.

It’s worth mentioning that cooking a dish with alcohol doesn’t eliminate its alcohol content entirely. For instance, simmering for 15 minutes leaves behind around 40% of the alcohol, whilst simmering for an hour reduces it to about 25%. Hence, be cautious when serving such dishes to children or anyone refraining from alcohol.

According to culinary expert Lisa Lotts, vodka proves useful in marinades to heighten the flavors of a dish. However, she warns against a common pitfall – marinating proteins in vodka for extended periods. Excessive marination doesn’t necessarily jeopardize the taste but it can impact the texture instead.

Lisa explains, “If left to soak for too long, the texture of certain proteins could get compromised.” She recommends, “For chicken or pork, limit it to 20 to 30 minutes and for seafood, 10 to 15 minutes is sufficient.” Thus, if marinating ingredients for hours or overnight is part of your usual cooking routine, it might be time to switch things up a bit.

To let other flavors shine in your marinade, immerse the protein in the remaining marinade ingredients for a few hours or overnight before incorporating the vodka for the last 10 to 30 minutes. This approach allows long marination without an overwhelming vodka flavor or modification of your protein’s texture.

People frequently mishandle vodka, particularly when it comes to temperature. Nonetheless, the correct temperature is contingent on the use. As a general rule, vodka does not need to be chilled. According to Mia Crusto, vodka should only be stored in the freezer when you need it ice-cold with zero dilution for shots. She adds that room temperature is ideal for martinis since shaking the vodka in a martini provides a pleasant chill and slight dilution from melting ice, creating the martini’s distinctive flavor.

Pastry making, on the other hand, requires a different approach. Lisa Lotts advises using a few tablespoons of cold vodka to achieve flaky pie crust. According to her, the vodka must be cold, and this is crucial for the pastry to puff up and develop flakiness. Using room-temperature vodka won’t yield the same results.

Generally, room temperature is preferable, except when taking shots or baking pastry. However, Andy Pitts proposes another perspective. He mentions that whether vodka is refrigerated or frozen is purely personal preference, especially during cocktail hour. He is of the opinion that colder vodka is able to alleviate the slight ‘burn’ present in some vodkas, either consumed straight or used heavily in cooking.

While indulging at a bar, Mia Crusto believes that many people are overly selective about their vodka choices. You may have favorite vodka brands, yet the professional mixologists who design the drink list possess expert knowledge. Crusto indicates that if a bar or restaurant opts for Belvedere over Grey Goose in a cocktail, they likely have a rationale. “Do not presume it would taste superior if you replace it with your usual choice of vodka. Have faith in the bar’s selection and menu curation!” she advises.

This notion holds true even when concocting cocktails at home. If a recipe doesn’t specify a vodka brand, feel free to use your preferred choice. However, if the recipe explicitly states a certain brand, there must be a valid reason, perhaps that particular vodka’s subtleties enhance the cocktail. Conversely, if a vodka brand authored or backed the recipe and it recommends using its product, you have permission to be doubtful and utilize any vodka you have available.

For further reading, consider viewing the original article on Mashed.