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Did you know that filtering your vodka at home could be the trick you’ve been missing? It turns out that using a regular water filter, like the ones we often use in our fridges, can elevate cheap vodka to new levels. This method not only saves money but also strips away the harsh, almost medicinal taste and odor typically associated with less expensive spirits.

The clarity of vodka might deceive you into thinking they’re all the same, but the difference in quality between low-end and premium vodkas is noticeable. Common water filters, which use activated charcoal systems, can remove many impurities. By filtering your vodka about four to five times, you mimic a purification process. This not only improves the taste, texture, and aroma by removing unwanted congeners — by-products of the fermentation process — but it might also lessen the severity of hangovers by reducing these impurities.

Utilizing your own filtered vodka at home can really enhance your cocktail-making skills, allowing you to explore and invent like a true mixologist. With its smoother, more neutral taste compared to lower-end options, you can spice up your beverages by infusing it with different flavors. For instance, adding horseradish to your vodka can introduce a fiery kick to your drinks.

Consider incorporating your refined vodka into a Bloody Mary, or try it in Chef José Andrés’ unique take on a pickleback, which opts for pickled pepper juice in place of the traditional choice. The neutral flavor profile of vodka complements Andrés’ version beautifully, differing from the typical use of whiskey.

This enhanced vodka isn’t just limited to personal consumption. It’s perfect for preparing batch cocktails for social events and gatherings, allowing you to serve what seems like premium drinks without the accompanying high costs.

Cooking with vodka is also a beneficial use of your home-filtered spirit, especially in recipes that call for alcohol. Typically, the sharp taste of vodka dissipates during cooking, but starting with a more neutral base allows the other flavors in your dish to stand out more prominently. Even though less expensive spirits are commonly used in cooking, your homemade filtered vodka lets you maintain high quality without compromise.

Many might not be aware that introducing vodka to your batter can result in extra crispy fried delicacies such as chicken, shrimp, and fish. It may seem unusual, but it’s definitely worth trying if you’re a fan of crunchy, yet light, fried foods. This technique is effective due to the alcohol’s ability to create a drier and fluffier coating on the food before it hits the fryer, unlike other typical liquids such as buttermilk. This approach is not only great for chicken but also works beautifully for onion rings, veggie tempura, or battered cauliflower wings. Moreover, you could use vodka for preparing Ina Garten’s vodka sauce, which is delicious over pasta, pizza, or even chicken parm.

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Check out the original article on Food Republic.