Podka (pea pod vodka)

Meet podka, an infusion that captures the green, grassy flavour of fresh bean or pea pods. It’s just vodka (or gin if you’re a juniper fan) steeped with something you’d usually throw away. The result? A drink that tastes bright, clean and quietly surprising. This isn’t a gimmick; it’s genuinely good. Serve it straight from the freezer in a martini or mix it with tonic for a podka tonic and sip in satisfaction knowing that nothing went to waste.

Podka. Credit: Hardie Grant Publishing / Jo Murphy

• makes

  700 ml

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 2 generous handfuls fresh broad bean or pea pods, thoroughly washed
• 1 x 700 ml (24 fl oz) bottle of vodka (or gin)

Optional flavour boosters

• lemon zest
• a few fresh mint leaves
• pinch of fennel or coriander seeds

Steeping time: 3-5 days.

Instructions

1. Sterilise a 1-litre (4¼-cup) jar and its lid by cleaning them in hot soapy water, then put them upside-down on a baking tray and pop them in an oven preheated to 180°C (350°F) for at least 15 minutes or until you’re ready to use them. Alternatively, run them through your dishwasher and leave them in there until you’re ready.
2. Snap the clean pods into small pieces to release more flavour. Put them in the sterilised jar and pour in the vodka or gin, making sure the pods are fully covered. Drop in any optional flavour boosters, if using.
3. Seal and store in a cool, dark place for three to five days, giving the jar a gentle shake every day. Taste it after three days. When the flavour is green, fresh and fragrant, strain the podka through a muslin, coffee filter or fine mesh sieve.
4. Transfer the podka to a clean 1-litre (4¼-cup) bottle and store in the fridge or freezer. The podka will keep for a few months, but it’s best drunk within four to six weeks for maximum pod perfection.

This is an edited extract from Beans by Ali Honour, releasing nationally by Hardie Grant Publishing on 31 March 2026. Photography by Jo Murphy.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.