Horseradish Vodka

• 2 ounces fresh horseradish root
• 1 750-milliliter bottle of vodka
• 1 tablespoon celery seed
• 2 tablespoons black peppercorns

1. Peel horseradish, and cut into fine shreds with a vegetable peeler.
2. Uncap vodka, pour off 1 cup and reserve.
3. Using a funnel, add celery seeds and peppercorns to bottle.
4. Add horseradish, then top off bottle with reserved vodka.
5. Let stand at room temperature for 24 hours.
6. Strain vodka through fine sieve to remove celery seeds and fine particles.
7. Chill completely before serving.

horseradish root, vodka, celery, black peppercorns

Taken from cooking.nytimes.com/recipes/8406 (may not work)