Graza

Q: How would you describe yourself?

S: Someone who cares deeply.

Q: Finish this sentence, cooking for me is… 

S: Best with friends and family. The picture is of my best friends and I (I’m in the middle!) cooking together for a 10 person supper club we cram into a NY apartment.

Q: Take us through the founding of Matka Vodka. What does Matka mean to you? 

S: Matka began when my dad and I volunteered in Poland at the start of the war in Ukraine. Seeing families forced to leave everything behind opened our eyes to the need for more support, not just in Ukraine, but globally. With our own roots in Poland, we wanted to create a brand that honored both heritage and purpose.

We called it Matka, which means “mother” in Polish, and is what my dad lovingly called his grandmother who helped raise him. To me, Matka means strength to do what is right, care to make the world a better place, and a deep love and respect for others.

Q: Matka’s donates 100% of its profits to support immigrants and refugees. Are there any projects or organizations you’d like to highlight or are especially proud to have worked with?

S: While we can make a mean cocktail, we recognize we are not experts in the immigrant and refugee space. Therefore, we knew our role was to use our platform to amplify experts already doing incredible work.

At launch, we chose to support three amazing organizations: World Central Kitchen, who we served with in Poland and who feeds communities in crisis; Emma’s Torch, who empowers refugees through culinary training; and RefugePoint, who creates lasting pathways to safety for displaced families. We believe so deeply in their missions and the hope they bring to people all over the world.

Q: What is something we can always find on your bar cart?

S: Funky glassware, especially vintage. I can’t say get enough!  

Q: Something we can always find in your pantry?

S: All-Purpose Flour. I love baking. Some of my favorite memories are making Polish treats with my family, especially Kolaczki (Polish cream cheese cookies) and Naleśniki (Polish crêpes).

Q: Are there any unexpected recipes that you think we should be adding a tinge of Matka to?

S: Back before Matka had launched, Jesse Szewczyk wrote in Bon Appétit about using vodka in ice cream. I may be biased, but it really does make it creamier. And it’s a bit less unexpected, but you just can’t go wrong with Pasta alla ‘Matka’.

Q: Best cocktail or fave cocktail in NY at the moment?

S: Pickles are having a real moment right now, and being Polish, I’m here for it! The Matka Pickle Martini at the newly opened Pierogi Boys in Ridgewood is SO good. They’ve got such a cool vibe and delicious pierogi. You can also easily make your own at home with Matka, dill pickle brine, and a splash of vermouth.

Q: What would a Graza x Matka cocktail look like? Can you drop the recipe?

 S: The possibilities here are endless, but I really can’t get enough of martinis these days. A Matka Dirty Drizzle: 2 oz Matka Wódka, 0.5 oz dry vermouth, 0.5 oz olive brine, 1 bar spoon Drizzle; Shake hard with ice and strain into a chilled martini glass. If you are a patient soul, fat wash Matka with Graza to create an even silkier drink. Na Zdrowie!

Q: Any words of wisdom, quotes, or mottos you live by?

S: My parents, and co-founders, taught me the importance of loving one another and always showing up for yourself and others, even when it’s hard. I find myself making life so complicated sometimes, but it really all boils down to that.

Q: What’s on the horizon for you?

S: At the heart of Matka is connecting around a table, and if you’re into it, with a delicious cocktail. We plan to keep creating those moments, whether it’s at events we host, ones we’re part of, or at your favorite restaurant or bar. There’s a lot of fear and uncertainty in the world today and our hope is Matka can create comfort for those around us, even if just for a little while.