Reopened in 2008 in Russia’s second largest city of St. Petersburg, the Russian Vodka Museum explores the creation, packaging, ritual, and culture of the country’s favorite drink.

There are rows and rows of empty bottles in all manner of shapes from human figures to machine guns and an extensive collection of traditional short vodka glasses most often used to drink vodka straight as opposed to using it as a mixer (which in itself is a concept probably better not discussed in the museum).

The whimsical collection of stoppers on display are also of note, shaped like heads, animals, and mythical creatures.

Which reminds me, I should take this opportunity to provide the recipe I personally use for habañero vodka:

1. Get good quality, clear, unflavored vodka. Pour out maybe 15-20% of it (need the space for the habanero). Yes, if you pour it out down the sink then evil forces will come and eat your soul in punishment for alcohol abuse.
2. Pick up about a dozen or so fresh habañeros (recommend wearing gloves for this part)
3. Remove the stems, slice the habaneros in half and force them into the bottle with the vodka. If you remove the seeds before putting the habañeros in I will call you a coward. Just saying.
4. Close bottle. Shake. Refrigerate. Take out a couple of times every day and shake before replacing.
5. Repeat for 2-12 weeks. The longer you leave it in the more brutal it will become. My record was three months, and it was truly murderous.
6. Take out bottle, strain vodka into another bottle.
7. Shake before drinking, then proceed to dare people to drink a shot of ‘s Hellwater, a.k.a. Tears of the Demon.

Note: This method also works well in a not-going-to-murder-you-way with serrano peppers or horseradish (use cream, not root).

Via Atlas Obscura for more photos and the full article.