Using Vodka In Sauces

We recently made a Vodka Pearl Martini Sauce for our Duck Ravioli and were fortunate to have GT Vodka on hand for one of the critical ingredients.  The sauce was absolutely incredible…..but very expensive.  So we tried the same recipe with an inexpensive vodka and it was a disaster.  We all but gave up on putting the sauce into production until Chef Roberto from the Trapp Door in Emmaus, PA offered this tip.  He said to run the cheapest vodka that we could find through a Brita water filer 3 times.  It worked!  The filter removed the bitter impurities.