FireBird Raspberry Vodka

Ari Nieminen

FireBird, NYC

We left the method for this recipe pretty much as Ari Nieminen wrote it. Clearly, he is a man who loves his vodka. In addition to this wonderful raspberry-infused version, he served two other vodkas at his Beard House meal. This raspberry vodka makes a refreshing apéritif, as well as a lovely way to end a meal. You may prefer to enjoy a shot sans dinner, but don’t call us for a hangover remedy. Na zdorovye!


  • 2 pints very ripe raspberries, lightly crushed
  • 1 liter premium vodka


Combine the raspberries and the vodka in a large glass jar, remembering to save the empty vodka bottle. Cover the jar tightly and let the alcohol steep overnight at room temperature. The next day, taste a small amount of the vodka to test the intensity of the raspberry flavor. Continue to taste for up to 3 days, each time testing for sufficient raspberry flavor. If there is any liquid left by the time the vodka is fully infused, strain into the original vodka bottle, chill, and serve.


Depends on the size of your hollow leg