For those of you who haven't had enough fish in your vodka lately, your prayers have been answered:
Smoked-Salmon Flavored Vodka
Traditional Russian drinking habits (as opposed to the modern form, which is simple alcoholism in the face of a completely dreary existence - would you look into Putin's eyes and get all warm and fuzzy like the Shrub did?) involve at least as much eating as drinking. Have a bite of something tasty, drink a shot with a friend. Have a bite of something else tasty, have a shot with a stranger. It's all good, you're putting away a lot of protein and carbs to absorb the booze.
(I've heard that Georgians - ex-Soviet Georgians that is, not the US version - can drink like big fishes; is that true?)
So now we have the flavor of the appetizers in the booze. Who needs smoked salmon with sweet butter on black bread when you can have smoked-salmon-flavored vodka? Tastes great, less filling, more drunky more quicky.
This took a long time, and lots of work. So now we have smoked salmon vodka and bacon vodka. I have a really delicious bottle of tarragon-flavored vodka (a traditional Georgian flavoring). There are many more flavors out there, but most of them are sweet flavors such as vanilla, various berries, etc. There is also Pertsovka, the chili-pepper vodka (which is painfully, volcanically hot, by the way).
What's next: Pizza-flavored vodka? Swiss chard? Liver-and-onions?
Next up, the Kosher Pastrami on Rye vodka, just in time for Passover. Gotta work up a label for that one. I wonder what you'd call it?